Pork Katsu

This pork katsu recipe features juicy pork cutlets, lightly seasoned and pan-fried until golden brown. Served with an umami sauce, it’s SO easy to make!

Whenever my family and I try a new Japanese restaurant, I always judge its quality by how good their tonkatsu is. 

Essentially a Japanese-style deep-fried pork cutlet, it’s like the Japanese version of schnitzel. By choosing a fattier cut of pork, you get a crispy crust and a tender, juicy center. Pair it with a savory, tangy katsu sauce, and you have something truly special.Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make pork katsu
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More of my favorite Japanese dishes
8. Pork Katsu (Recipe Card)

Why I love this recipe

• Quick to make. All you have to do is dredge the pork, fry it, and whisk together the sauce ingredients. Dinner will be on the table before you know it!
• Versatile. While traditionally served with white rice and shredded cabbage, you can pair it with an Asian cucumber salad or, my favorite, make a katsu burger!
• It’s unique but comforting. The katsu sauce gives it a totally different flavor than your average pork chop, yet the crispy texture is something everyone will love. 
• Oven option. I prefer that crackling skin you get from frying, but when I want a lighter recipe, I bake it in the oven. 

Ingredients needed

• Pork fillet. I like using boneless pork loin fillets because they have the proper amount of fat without becoming greasy. If you can’t find fillets, look for pork steaks. 
• Salt and black pepper. To taste. 
• Flour. I used regular all-purpose flour. Use gluten-free flour if needed. 
• Large eggs. As always, I suggest using room-temperature eggs. 
• Panko bread crumbs. Essential for the proper texture and color. Panko is a unique type of breadcrumb made from crustless white bread, making for larger flakes.
• Katsu sauce. Skip the store-bought kind and make your own with ketchup, Worcestershire sauce, soy sauce, and a dash of sugar. 
• Oil. For frying. Use a neutral oil with a high smoke point, like canola or vegetable oil. 

How to make pork katsu

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Season the pork with salt and pepper. Add the flour, whisked eggs, and bread crumbs to three separate bowls. 

Step 2- Dredge. Dip the pork in the flour, shaking off the excess. Next, dip it in the beaten egg, followed by the panko. Repeat the process until all the pork is breaded.

Step 3- Fry. Add oil to a non-stick pan or skillet over medium heat. Once hot, add the pork and fry until golden brown.

Step 4- Serve. Slice the katsu and drizzle with tonkatsu sauce.

Can I bake the pork?

If you aren’t a fan of deep frying, you can bake the breaded pork cutlet instead.

To bake, preheat the oven to 200C/400F. Dredge the pork, then place it on a greased baking sheet and bake for 25 minutes, flipping halfway through. Once the pork reaches an internal temperature of 165F, it’s ready to slice and serve.

Arman’s recipe tips

• Cut the skin into slits. Gently cutting slits on the exterior of the pork will help the breading and seasoning seep into the meat, infusing it with more flavor. 
• Let the pork rest. If time allows, I like to season the cutlets and keep them in the refrigerator for 1-2 hours. This gives the seasoning time to absorb into the meat and makes it extra flavorful. 
• Use a meat thermometer. The internal temperature of the meat should be 165F. 
• Fry in batches. Adding too many cutlets to the pot will drop the oil temperature and lead to unevenly cooked cutlets. If you’re ever uncertain, check that the oil temperature is at least 160F. 
• Remove any brown bits. As I’m frying, sometimes I notice burnt pieces of breading are left in the pot. Try to remove them in between each batch.
• Swap the protein. Try my chicken katsu, beef katsu, or use tofu to make a vegetarian version!

Storage instructions

To store. Place cooked pork katsu in airtight containers or bags to store in the refrigerator for up to 5 days. 

To freeze. Use freezer-safe bags or containers to freeze leftovers for up to three months. 

Reheating. You can reheat it in a non-stick pan or skillet until you hear it sizzling. 

Frequently asked questions

Can I make this gluten-free?

Yes, to make this gluten-free, swap out the flour and panko breadcrumbs for gluten-free panko. 

Can I use pork chops?

While you can use boneless pork chops for this recipe, it’s a leaner cut which means the meat won’t be as juicy. To combat this, you can soak the chops in some brine for 30 minutes before breading them.

Pork Katsu

5 from 4 votes

This pork katsu recipe features juicy pork cutlets, lightly seasoned and pan-fried until golden brown. Served with an umami sauce, it’s SO easy to make! 

Servings:

Prep:5minutes mins

Cook:10minutes mins

Total:15minutes mins

Ingredients  1x2x3x

• ▢4 small pork loin chops
• ▢1/2 teaspoon salt
• ▢1/4 teaspoon pepper
• ▢2 tablespoons all purpose flour
• ▢1 large egg beaten
• ▢1 cup panko breadcrumbs
• ▢1/2 cup oil * See notes
• ▢1/2 cup katsu sauce

Instructions 

• Season the pork with salt and pepper.
• Add the flour, eggs, and panko to three separate bowls.
• Dip the pork in the flour, shaking off any excess. Next, dip it in the egg, followed by the panko. Repeat the process until all the pork is breaded.
• Add oil to a non-stick pan or skillet. Once hot, add the pork and deep fry for 2-3 minutes, flipping halfway through.
• Once the pork is golden brown, remove it from the pan and place it on paper towels to soak up excess oil. Repeat the process until all the pork is fried.
• Slice the pork katsu and drizzle with katsu sauce.

Notes

TO STORE: Place cooked pork cutlets in airtight containers or bags to store in the refrigerator for up to 5 days. 

TO FREEZE: Use freezer-safe bags or containers to freeze leftovers for up to three months. 

TO REHEAT: You can reheat it in a non-stick pan or skillet until you hear it sizzling. 

Nutrition

Serving: 1servingCalories: 346kcalCarbohydrates: 19gProtein: 33gFat: 18gSodium: 1142mgPotassium: 551mgFiber: 1gVitamin A: 73IUCalcium: 45mgIron: 2mgNET CARBS: 18g

Cuisine: Japanese