20 Crispy Tonkatsu Recipes for Every Occasion

Biting into perfectly crispy, golden-brown tonkatsu is one of life’s simple pleasures—and with these 20 recipes, you can enjoy that satisfying crunch any night of the week! Whether you’re craving a quick weeknight dinner, hosting a cozy gathering, or just treating yourself to some seriously delicious comfort food, we’ve got a tonkatsu recipe for every occasion. Ready to get cooking? Let’s dive in!

Classic Japanese Tonkatsu with Shredded Cabbage

Wondering how to make that perfectly crispy, juicy tonkatsu from your favorite Japanese spot? This classic dish delivers satisfying crunch with every bite. Let’s get straight to cooking.

Ingredients

Pork loin chops – 4 (½-inch thick)

Salt – 1 tsp

Black pepper – ½ tsp

All-purpose flour – ½ cup

Eggs – 2 large

Panko breadcrumbs – 2 cups

Vegetable oil – 2 cups

Green cabbage – ½ head

Instructions

1. Pat pork loin chops completely dry with paper towels.
2. Season both sides of each chop evenly with salt and black pepper.
3. Place flour in a shallow bowl.
4. Crack eggs into another shallow bowl and whisk until fully combined.
5. Spread panko breadcrumbs in a third shallow bowl.
6. Dredge one pork chop in flour, shaking off any excess.
7. Dip the floured chop into the egg mixture, coating completely.
8. Press the chop firmly into panko breadcrumbs, ensuring full coverage on both sides.
9. Repeat steps 6-8 with remaining pork chops.
10. Pour vegetable oil into a heavy-bottomed pot until it reaches 2 inches deep.
11. Heat oil to 350°F using a deep-fry thermometer.
12. Carefully place one breaded pork chop into the hot oil.
13. Fry for 5-6 minutes, flipping halfway through, until golden brown.
14. Remove chop from oil and drain on a wire rack set over a baking sheet.
15. Repeat steps 12-14 with remaining pork chops.
16. Let pork chops rest for 3 minutes before slicing.
17. Cut cabbage head into quarters and remove the core.
18. Thinly slice cabbage into fine shreds using a sharp knife.
19. Soak shredded cabbage in ice water for 5 minutes to crisp.
20. Drain cabbage thoroughly and pat dry with paper towels.

That golden crust shatters beautifully when you cut into the tender pork. The cool, crisp cabbage provides the perfect fresh contrast to the rich fried cutlet. Try serving it over steamed rice with a drizzle of tonkatsu sauce for the complete experience.

Spicy Miso Tonkatsu with Sriracha Mayo

Kick off your weeknight dinner with this bold fusion dish that combines Japanese comfort with fiery heat. Crispy pork cutlets get a spicy miso glaze and creamy sriracha mayo for maximum flavor impact. It’s fast, satisfying, and packs a punch.

Ingredients

Pork loin chops – 4 (6 oz each)
Salt – 1 tsp
Black pepper – ½ tsp
Flour – ½ cup
Eggs – 2
Panko breadcrumbs – 1½ cups
Vegetable oil – 1 cup
White miso paste – ¼ cup
Sriracha – 2 tbsp
Mayonnaise – ½ cup
Rice vinegar – 1 tbsp

Instructions

1. Pound pork chops to ½-inch thickness between plastic wrap using a meat mallet.
2. Season both sides of pork with salt and black pepper.
3. Dredge each chop in flour, shaking off excess.
4. Dip floured chops in beaten eggs, letting excess drip off.
5. Press chops firmly into panko breadcrumbs, coating completely.
6. Heat vegetable oil in large skillet to 350°F over medium-high heat.
7. Fry chops for 4 minutes per side until golden brown and internal temperature reaches 145°F.
8. Transfer cooked chops to wire rack to maintain crispness.
9. Whisk white miso paste with 1 tbsp sriracha in small bowl.
10. Brush miso mixture over hot tonkatsu.
11. Combine remaining 1 tbsp sriracha with mayonnaise and rice vinegar for dipping sauce.
12. Serve immediately with sriracha mayo on the side.

Dive into the contrasting textures of crackling-crisp coating and juicy pork beneath the umami-spicy miso glaze. The cool, tangy sriracha mayo cuts through the heat beautifully. For a complete meal, slice over steamed rice with quick-pickled cucumbers on the side.

Cheesy Stuffed Tonkatsu with Mozzarella Filling

Zesty comfort food gets an upgrade with this cheesy stuffed tonkatsu. Crispy panko-coated pork cutlets hide a molten mozzarella center that oozes with every bite. This Japanese-Western fusion dish delivers maximum satisfaction with minimal fuss.

Ingredients

– Pork loin cutlets – 4 (6 oz each)
– Salt – 1 tsp
– Black pepper – ½ tsp
– All-purpose flour – ½ cup
– Eggs – 2
– Panko breadcrumbs – 1½ cups
– Mozzarella cheese – 4 oz
– Vegetable oil – 2 cups

Instructions

1. Place pork cutlets between plastic wrap and pound to ¼-inch thickness using a meat mallet.
2. Cut mozzarella into 4 equal sticks measuring 3 inches long.
3. Season both sides of pork cutlets with salt and black pepper.
4. Place one mozzarella stick in the center of each cutlet.
5. Fold cutlet edges over cheese, pressing firmly to seal completely.
6. Dredge each stuffed cutlet in flour, shaking off excess.
7. Dip floured cutlets in beaten eggs, coating all surfaces.
8. Press egg-coated cutlets into panko breadcrumbs, ensuring full coverage.
9. Heat vegetable oil to 350°F in a deep skillet.
10. Fry two cutlets at a time for 4 minutes per side until golden brown.
11. Transfer fried cutlets to a wire rack to drain excess oil.
12. Let rest for 3 minutes before slicing to prevent cheese leakage.
13. Slice each tonkatsu diagonally into 1-inch thick pieces.
14. Serve immediately while cheese remains molten. Use tongs when flipping to avoid piercing the crust. Maintain oil temperature between 345-355°F for even cooking. Resting allows the cheese to set slightly for cleaner slicing.
Ultimate crispy exterior gives way to tender pork and stretchy melted mozzarella in every bite. The salty-savory combination pairs perfectly with tonkatsu sauce or a simple lemon wedge. For a complete meal, serve alongside shredded cabbage salad and steamed rice to soak up any escaped cheese.

Tonkatsu Donburi (Pork Cutlet Rice Bowl)

Dive into crispy comfort with this Japanese pork cutlet rice bowl. Deep-fried pork sits atop steaming rice, all drenched in savory sauce. Donburi bowls make weeknight dinners feel special without the fuss.

Ingredients

– Pork loin – 2 pieces
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Flour – ½ cup
– Egg – 1
– Panko breadcrumbs – 1 cup
– Vegetable oil – 2 cups
– White rice – 2 cups cooked
– Onion – ½ sliced
– Soy sauce – 2 tbsp
– Mirin – 2 tbsp
– Sugar – 1 tsp
– Dashi stock – ½ cup
– Egg – 1
– Scallions – 2 tbsp chopped

Instructions

1. Pound pork loin pieces to ½-inch thickness between plastic wrap.
2. Season pork with ½ tsp salt and ¼ tsp black pepper on both sides.
3. Dredge pork in ½ cup flour, shaking off excess.
4. Dip floured pork into 1 beaten egg.
5. Press pork into 1 cup panko breadcrumbs, coating completely.
6. Heat 2 cups vegetable oil to 350°F in heavy-bottomed pot.
7. Fry one pork piece for 5-6 minutes until golden brown and internal temperature reaches 145°F.
8. Remove pork and drain on wire rack for crispier texture.
9. Repeat with second pork piece.
10. Slice fried pork into 1-inch strips against the grain.
11. Combine ½ sliced onion, 2 tbsp soy sauce, 2 tbsp mirin, 1 tsp sugar, and ½ cup dashi stock in skillet.
12. Simmer mixture for 3 minutes until onions soften.
13. Arrange pork slices over onion mixture in skillet.
14. Pour 1 lightly beaten egg over pork and onions.
15. Cover skillet and cook for 2 minutes until egg sets but remains slightly runny.
16. Divide 2 cups cooked white rice between two bowls.
17. Top rice with pork and egg mixture from skillet.
18. Garnish with 2 tbsp chopped scallions.
Crispy pork stays surprisingly crunchy beneath the savory sauce, while the runny egg creates a rich coating. Contrast the hot rice with a cool cucumber salad for temperature play, or add pickled ginger for bright acidity.

Katsu Sando (Japanese Pork Cutlet Sandwich)

Hitting that perfect balance between crispy and tender, this Japanese sandwich elevates the humble pork cutlet into something extraordinary. Here’s how to make restaurant-quality katsu sando at home.

Ingredients

– Pork loin – 2 (4 oz) slices
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Flour – ¼ cup
– Egg – 1
– Panko breadcrumbs – 1 cup
– Vegetable oil – 1 cup
– White bread – 4 slices
– Tonkatsu sauce – 2 tbsp
– Shredded cabbage – ½ cup

Instructions

1. Pound pork slices to ½-inch thickness between plastic wrap.
2. Season both sides of pork with salt and black pepper.
3. Dredge pork in flour, shaking off excess.
4. Dip floured pork into beaten egg.
5. Press pork firmly into panko breadcrumbs, coating completely.
6. Heat vegetable oil to 350°F in heavy skillet.
7. Fry pork for 3-4 minutes per side until golden brown.
8. Drain fried pork on wire rack for 2 minutes.
9. Spread tonkatsu sauce on two bread slices.
10. Layer shredded cabbage over sauced bread.
11. Place hot pork cutlet over cabbage.
12. Top with remaining bread slices.
13. Wrap sandwich tightly in parchment paper.
14. Let sandwich rest for 5 minutes before slicing.
15. Cut sandwich diagonally and serve immediately.
Crispy panko gives way to juicy pork with each satisfying bite. The tangy sauce cuts through the richness while the cabbage adds fresh crunch. For an extra kick, add a thin layer of Japanese mustard between the cabbage and pork.

Curry Tonkatsu with Homemade Japanese Curry Sauce

Dive into this crispy, comforting Japanese fusion dish that combines crunchy pork cutlets with rich, aromatic curry. This recipe delivers restaurant-quality results with minimal ingredients and straightforward techniques. Perfect for weeknight dinners when you crave something satisfying yet simple to prepare.

Ingredients

– Pork loin chops – 4 (6 oz each)
– Salt – 1 tsp
– Black pepper – ½ tsp
– Flour – ½ cup
– Eggs – 2
– Panko breadcrumbs – 1½ cups
– Vegetable oil – 2 cups
– Onion – 1 medium
– Carrot – 1 medium
– Potato – 1 large
– Japanese curry roux – 3.5 oz block
– Water – 3 cups

Instructions

1. Pound pork chops to ½-inch thickness between plastic wrap using a meat mallet.
2. Season both sides of pork with salt and black pepper.
3. Dredge each pork chop in flour, shaking off excess.
4. Dip floured pork into beaten eggs, coating completely.
5. Press egg-coated pork into panko breadcrumbs, ensuring full coverage.
6. Heat vegetable oil to 350°F in a heavy-bottomed pot.
7. Fry pork cutlets for 5-6 minutes until golden brown and internal temperature reaches 145°F.
8. Transfer tonkatsu to wire rack to maintain crispiness while you make sauce.
9. Dice onion, carrot, and potato into ½-inch pieces.
10. Sauté vegetables in a separate pot over medium heat for 5 minutes until slightly softened.
11. Add water and bring to boil, then reduce heat to simmer for 15 minutes.
12. Break curry roux into small pieces and whisk into simmering broth until fully dissolved.
13. Simmer sauce for 5 more minutes until thickened to coating consistency.
14. Slice tonkatsu into 1-inch strips against the grain.
15. Plate tonkatsu over steamed rice and ladle hot curry sauce alongside.
Keep the tonkatsu wonderfully crisp by letting excess oil drain on a wire rack rather than paper towels. For maximum flavor development, allow the curry sauce to simmer gently rather than boiling vigorously. When slicing the cooked tonkatsu, use a sharp knife and cut perpendicular to the muscle fibers for tender bites. The contrast between the crunchy panko crust and velvety curry sauce makes each bite dynamic. Serve with pickled ginger or a soft-boiled egg for extra richness that complements the spicy-sweet notes.

Garlic Butter Tonkatsu with Crispy Panko Coating

Garlicky, golden, and gloriously crunchy, this tonkatsu delivers serious flavor with minimal effort. Get ready for pork cutlets that stay juicy inside while the panko coating shatters with each bite. You’ll want to make extra—leftovers are perfect for sandwiches.

Ingredients

Pork loin cutlets – 4 (½-inch thick)
Salt – 1 tsp
Black pepper – ½ tsp
Flour – ½ cup
Eggs – 2
Panko breadcrumbs – 1½ cups
Vegetable oil – 1 cup
Butter – 4 tbsp
Garlic – 4 cloves

Instructions

1. Pat pork cutlets completely dry with paper towels.
2. Season both sides evenly with salt and black pepper.
3. Place flour in a shallow dish.
4. Beat eggs in a separate shallow dish.
5. Spread panko breadcrumbs in a third shallow dish.
6. Dredge one pork cutlet in flour, shaking off excess.
7. Dip floured cutlet into beaten eggs, coating completely.
8. Press cutlet firmly into panko, ensuring full coverage.
9. Repeat steps 6-8 with remaining cutlets.
10. Heat vegetable oil in large skillet to 350°F.
11. Fry two cutlets at a time for 3-4 minutes per side.
12. Cook until internal temperature reaches 145°F and coating is deep golden brown.
13. Transfer cooked cutlets to wire rack set over baking sheet.
14. Repeat frying with remaining two cutlets.
15. Melt butter in clean skillet over medium heat.
16. Mince garlic and add to melted butter.
17. Cook garlic butter for 1 minute until fragrant but not browned.
18. Drizzle garlic butter over cooked tonkatsu.
Just serve these cutlets hot with steamed rice and shredded cabbage for the classic combo. The panko stays incredibly crisp while the garlic butter seeps into every nook. Try slicing and stacking them over curry or stuffing into soft rolls with tonkatsu sauce.

Tonkatsu Ramen with Soft-Boiled Egg and Noodles

Unexpectedly satisfying, this tonkatsu ramen delivers rich pork flavor in under an hour. Using store-bought broth keeps it simple without sacrificing depth. Customize with your favorite toppings for a personalized bowl.

Ingredients

Tonkatsu broth – 4 cups
Ramen noodles – 8 oz
Pork loin – 1 lb
Eggs – 2
Panko breadcrumbs – 1 cup
Flour – ½ cup
Vegetable oil – ½ cup
Soy sauce – 2 tbsp
Green onions – ¼ cup

Instructions

1. Bring tonkatsu broth to a simmer over medium heat in a large pot.
2. Pound pork loin to ½-inch thickness between plastic wrap using a meat mallet.
3. Dredge pork in flour, shaking off excess completely.
4. Dip floured pork in beaten eggs, coating all surfaces evenly.
5. Press pork into panko breadcrumbs, creating a thick crust on both sides.
6. Heat vegetable oil to 350°F in a heavy skillet, testing with a breadcrumb that sizzles immediately.
7. Fry pork for 4 minutes per side until golden brown and internal temperature reaches 145°F.
8. Transfer pork to a wire rack to maintain crispiness while resting for 5 minutes.
9. Cook ramen noodles in boiling water for 3 minutes until al dente, stirring occasionally to prevent sticking.
10. Drain noodles thoroughly and divide between two bowls.
11. Slice rested pork against the grain into ½-inch thick pieces.
12. Ladle hot broth over noodles, covering them completely.
13. Arrange pork slices atop noodles in a single layer.
14. Drizzle soy sauce over the pork for enhanced umami flavor.
15. Sprinkle chopped green onions over the entire bowl as final garnish.
Outstanding texture contrasts define this dish—crispy pork against slippery noodles in savory broth. The rich tonkatsu base absorbs the soy sauce beautifully, creating complex layers in every spoonful. Serve immediately with extra green onions for added freshness and crunch.

Sweet and Sour Tonkatsu with Pineapple Glaze

Only crispy pork cutlets can balance that perfect sweet-sour punch. Our version gets extra brightness from fresh pineapple in the glaze, making it a weeknight winner that feels special.

Ingredients

– Pork loin chops – 4 (6 oz each)
– Flour – ½ cup
– Eggs – 2
– Panko breadcrumbs – 1½ cups
– Vegetable oil – 2 cups
– Pineapple – 1 cup chopped
– Brown sugar – ¼ cup
– Rice vinegar – 3 tbsp
– Soy sauce – 2 tbsp
– Ketchup – 2 tbsp
– Cornstarch – 1 tbsp
– Water – 2 tbsp

Instructions

1. Pound pork chops to ½-inch thickness between plastic wrap.
2. Season both sides of pork with salt and pepper.
3. Dredge each chop in flour, shaking off excess.
4. Dip floured chops into beaten eggs.
5. Press chops firmly into panko breadcrumbs to coat completely.
6. Heat vegetable oil to 350°F in large skillet.
7. Fry chops for 4 minutes per side until golden brown.
8. Drain chops on wire rack to keep them crispy.
9. Combine pineapple, brown sugar, rice vinegar, soy sauce, and ketchup in saucepan.
10. Bring glaze to boil over medium-high heat.
11. Simmer for 5 minutes until pineapple softens.
12. Mix cornstarch and water in small bowl.
13. Whisk cornstarch slurry into simmering glaze.
14. Cook glaze for 2 more minutes until thickened.
15. Spoon warm glaze over crispy tonkatsu just before serving.
Dense, crunchy pork gives way to tender meat beneath the sticky-sweet coating. The pineapple chunks add juicy bursts that cut through the richness beautifully. Try serving over steamed rice with quick-pickled cucumbers for contrasting crunch.

Tonkatsu Udon Soup with Tempura Flakes

Craving something deeply comforting yet surprisingly simple? This tonkatsu udon soup delivers rich pork flavor with satisfying noodles and crispy tempura flakes. Customize it with your favorite toppings for a restaurant-quality meal at home.

Ingredients

Udon noodles – 8 oz
Pork loin – 1 lb
Flour – ½ cup
Egg – 1
Panko breadcrumbs – 1 cup
Vegetable oil – 2 cups
Dashi stock – 4 cups
Soy sauce – 2 tbsp
Mirin – 1 tbsp
Tempura flakes – ½ cup
Green onion – 2 tbsp

Instructions

1. Pound pork loin to ½-inch thickness using a meat mallet.
2. Season pork with salt on both sides.
3. Dredge pork in flour, shaking off excess.
4. Dip floured pork in beaten egg.
5. Press pork into panko breadcrumbs until fully coated.
6. Heat vegetable oil to 350°F in a heavy pot.
7. Fry pork for 5-6 minutes until golden brown and internal temperature reaches 145°F.
8. Drain tonkatsu on a wire rack to keep it crispy.
9. Let tonkatsu rest for 3 minutes before slicing.
10. Bring dashi stock to a boil in a separate pot.
11. Add soy sauce and mirin to the boiling stock.
12. Cook udon noodles according to package directions, about 8-10 minutes.
13. Drain noodles and divide between two bowls.
14. Pour hot broth over noodles.
15. Slice tonkatsu into 1-inch strips.
16. Arrange tonkatsu slices over noodles.
17. Top with tempura flakes and chopped green onion.

Each bite offers contrasting textures—crispy panko coating against tender pork and chewy udon noodles. The tempura flakes add extra crunch while absorbing the savory broth. Serve immediately to maintain the tonkatsu’s crispiness against the hot soup.

Black Pepper Tonkatsu with Creamy Gravy

Forget bland pork cutlets—this black pepper tonkatsu delivers serious crunch and spice. Freshly ground pepper in the crust pairs perfectly with the rich gravy. You’ll want seconds before you finish your first plate.

Ingredients

Pork loin chops – 4 (6 oz each)
Flour – ½ cup
Eggs – 2
Panko breadcrumbs – 1½ cups
Black peppercorns – 2 tbsp
Butter – 2 tbsp
Flour – 2 tbsp
Chicken broth – 1½ cups
Heavy cream – ½ cup

Instructions

1. Pound pork chops to ½-inch thickness between plastic wrap.
2. Season both sides of pork with 1 tsp salt total.
3. Place ½ cup flour in shallow dish.
4. Beat 2 eggs in second shallow dish.
5. Crush 2 tbsp black peppercorns coarsely with mortar and pestle.
6. Mix crushed pepper with 1½ cups panko in third shallow dish.
7. Dredge each pork chop in flour, shaking off excess.
8. Dip floured pork into beaten eggs, coating completely.
9. Press pork into peppered panko, ensuring full coverage.
10. Heat 1 inch oil in heavy skillet to 350°F.
11. Fry 2 pork chops at a time for 4 minutes per side.
12. Drain on wire rack—this keeps crust crisp.
13. Melt 2 tbsp butter in saucepan over medium heat.
14. Whisk in 2 tbsp flour, cooking for 1 minute until golden.
15. Gradually whisk in 1½ cups chicken broth until smooth.
16. Simmer gravy for 3 minutes, stirring constantly.
17. Stir in ½ cup heavy cream and ½ tsp salt.
18. Cook gravy 2 more minutes until thickened.
19. Slice tonkatsu against the grain before serving.
20. Pour gravy over pork just before eating to maintain crunch.
Now you’ve got tender pork with a peppery crust that crackles with each bite. The creamy gravy balances the heat while adding luxurious richness. Try it over steamed rice with a crisp cabbage salad for contrasting textures.

Tonkatsu Bento Box with Tamagoyaki and Pickles

Bento boxes make weekday lunches exciting without the fuss. This tonkatsu version delivers crispy satisfaction alongside sweet tamagoyaki and tangy pickles—all prepped ahead for grab-and-go ease.

Ingredients

Pork loin – 2 (4-ounce) cutlets
Salt – ½ tsp
Black pepper – ¼ tsp
Flour – ¼ cup
Egg – 1 large
Panko breadcrumbs – ¾ cup
Vegetable oil – 1 cup
Eggs – 3 large
Sugar – 1 tbsp
Soy sauce – 1 tsp
Rice vinegar – 1 tbsp
Cucumber – ½ medium
Carrot – 1 small
Cooked rice – 1½ cups

Instructions

1. Pat pork cutlets dry with paper towels. 2. Season both sides evenly with salt and black pepper. 3. Dredge each cutlet in flour, shaking off excess. 4. Dip floured cutlets in beaten egg, coating completely. 5. Press cutlets into panko, ensuring full coverage. 6. Heat vegetable oil in a deep skillet to 350°F. 7. Fry one cutlet for 3 minutes per side until golden brown. 8. Rest tonkatsu on a wire rack for 5 minutes to maintain crispness. 9. Whisk 3 eggs with sugar and soy sauce until smooth. 10. Pour a thin layer into a square pan over medium-low heat. 11. Roll cooked egg layer to one side when surface sets. 12. Repeat layering and rolling until all egg mixture is used. 13. Slice tamagoyaki into 1-inch thick rolls. 14. Thinly slice cucumber and carrot into matchsticks. 15. Toss vegetables with rice vinegar in a small bowl. 16. Pack ¾ cup rice into each bento box compartment. 17. Slice tonkatsu into 1-inch strips against the grain. 18. Arrange tonkatsu, tamagoyaki, and pickles in separate sections. Just-cooked tonkatsu stays shatteringly crisp against the soft, sweet egg rolls. The quick-pickled veggies cut through the richness—try stacking tonkatsu strips over rice for a DIY katsu-don effect.

Wasabi Mayo Tonkatsu with Pickled Ginger

Fusion flavors collide in this crispy Japanese-inspired cutlet. Wasabi mayo adds creamy heat while pickled ginger cuts through the richness. This dish comes together faster than takeout.

Ingredients

Pork cutlets – 4 (6 oz each)

Flour – ½ cup

Eggs – 2

Panko breadcrumbs – 1½ cups

Vegetable oil – 1 cup

Mayonnaise – ½ cup

Wasabi paste – 1 tbsp

Pickled ginger – ¼ cup

Instructions

1. Pound pork cutlets to ½-inch thickness between plastic wrap.
2. Season both sides of cutlets with salt and pepper.
3. Dredge each cutlet in flour, shaking off excess.
4. Dip floured cutlets in beaten eggs.
5. Coat egg-dipped cutlets thoroughly in panko breadcrumbs.
6. Heat vegetable oil to 350°F in a heavy skillet.
7. Fry cutlets for 3-4 minutes per side until golden brown.
8. Transfer fried cutlets to a wire rack to drain excess oil.
9. Mix mayonnaise and wasabi paste in a small bowl until smooth.
10. Slice tonkatsu into 1-inch strips against the grain.
11. Drizzle wasabi mayo over sliced tonkatsu.
12. Garnish with pickled ginger before serving.

What makes this dish special is the contrast between the crunchy panko crust and the tender pork inside. The wasabi mayo provides a cooling yet spicy kick that pairs perfectly with the tangy pickled ginger. Try serving it over steamed rice with a side of shredded cabbage for a complete meal.

Tonkatsu Tacos with Asian Slaw and Lime Crema

Looking for a crispy, crunchy dinner that comes together fast? These tonkatsu tacos deliver maximum flavor with minimal effort. Let’s get cooking right away.

Ingredients

Pork cutlets – 4
Flour – ½ cup
Eggs – 2
Panko breadcrumbs – 1 cup
Vegetable oil – 1 cup
Corn tortillas – 8
Green cabbage – 2 cups
Carrot – 1
Rice vinegar – 2 tbsp
Mayonnaise – ½ cup
Lime – 1
Salt – 1 tsp

Instructions

1. Pound pork cutlets to ¼-inch thickness between plastic wrap.
2. Season pork with ½ tsp salt on both sides.
3. Set up three bowls: flour in first, beaten eggs in second, panko in third.
4. Dredge each pork cutlet in flour, shaking off excess.
5. Dip floured cutlet into egg mixture, coating completely.
6. Press cutlet into panko, ensuring full coverage on both sides.
7. Heat vegetable oil to 350°F in large skillet.
8. Fry pork cutlets for 3-4 minutes per side until golden brown.
9. Drain cutlets on wire rack instead of paper towels for maximum crispness.
10. Slice cabbage into thin shreds using mandoline for even cuts.
11. Grate carrot using large holes of box grater.
12. Toss cabbage and carrot with rice vinegar and remaining ½ tsp salt.
13. Let slaw sit for 10 minutes to soften slightly.
14. Juice lime into small bowl.
15. Whisk lime juice into mayonnaise until smooth.
16. Warm corn tortillas in dry skillet for 30 seconds per side.
17. Cut fried pork into ½-inch strips against the grain.
18. Assemble tacos: tortilla, pork strips, slaw, then lime crema.

With shatteringly crisp pork against cool, tangy slaw and creamy lime sauce, these tacos hit every texture note. Try stacking them high for dramatic presentation or serving with extra lime wedges for squeezing.

Tonkatsu Kare Pan (Curry-Filled Breaded Cutlet)

Forget complicated Japanese recipes—this curry-stuffed breaded cutlet delivers maximum flavor with minimal fuss. Freshly fried Tonkatsu Kare Pan combines crispy panko coating with savory curry filling in handheld perfection. Follow these precise steps for restaurant-quality results at home.

Ingredients

Pork cutlets – 4
Curry roux cubes – 2
Water – 1 cup
Onion – ½
Bread dough – 1 lb
Flour – ½ cup
Eggs – 2
Panko breadcrumbs – 2 cups
Vegetable oil – 4 cups
Salt – 1 tsp

Instructions

1. Dice ½ onion into ¼-inch pieces.
2. Combine diced onion, 2 curry roux cubes, and 1 cup water in saucepan.
3. Simmer mixture over medium heat for 8 minutes, stirring every 2 minutes to prevent burning.
4. Transfer curry to bowl and refrigerate for 30 minutes until thickened.
5. Pound 4 pork cutlets to ¼-inch thickness between plastic wrap.
6. Season both sides of cutlets with 1 tsp salt.
7. Divide chilled curry into 4 portions and place in center of each cutlet.
8. Fold cutlet edges over filling, pressing seams to seal completely.
9. Divide 1 lb bread dough into 4 equal balls.
10. Roll each dough ball into 6-inch circle on floured surface.
11. Wrap dough around filled cutlet, pinching edges to seal.
12. Beat 2 eggs in shallow bowl.
13. Dredge each wrapped cutlet in ½ cup flour, shaking off excess.
14. Dip floured cutlet in beaten eggs, coating entirely.
15. Press cutlet into 2 cups panko breadcrumbs, ensuring full coverage.
16. Heat 4 cups vegetable oil in heavy pot to 350°F.
17. Fry 2 cutlets at a time for 5 minutes, flipping halfway through.
18. Drain on wire rack for 3 minutes before serving.
The crispy panko shell gives way to tender pork and steaming curry center. These handheld parcels offer satisfying crunch with rich, spiced filling that stays remarkably contained. Try slicing them diagonally to reveal the colorful layers or pairing with tangy cabbage salad for contrast.

Tonkatsu with Apple Tonkatsu Sauce and Sesame Seeds

Let’s make this Japanese classic with a sweet twist. Lightly breaded pork cutlets get dunked in homemade apple tonkatsu sauce. It’s crispy, tangy, and ready in under 30 minutes.

Ingredients

Pork loin chops – 4 (½ inch thick)
Salt – 1 tsp
Black pepper – ½ tsp
All-purpose flour – ½ cup
Egg – 1 large
Panko breadcrumbs – 1 cup
Vegetable oil – 1 cup
Ketchup – ¼ cup
Worcestershire sauce – 2 tbsp
Apple sauce – 2 tbsp
Sugar – 1 tbsp
Sesame seeds – 1 tbsp

Instructions

1. Pat pork chops completely dry with paper towels.
2. Season both sides evenly with salt and black pepper.
3. Place flour in a shallow dish.
4. Beat egg in a separate shallow dish.
5. Spread panko breadcrumbs in a third shallow dish.
6. Dredge one pork chop in flour, shaking off excess.
7. Dip floured chop into beaten egg, coating completely.
8. Press chop into panko, ensuring full coverage on both sides.
9. Repeat steps 6-8 with remaining pork chops.
10. Heat vegetable oil in large skillet to 350°F.
11. Fry two chops at a time for 5-6 minutes per side until golden brown.
12. Check internal temperature reaches 145°F using instant-read thermometer.
13. Transfer cooked chops to wire rack to keep crispy.
14. Repeat frying with remaining two chops.
15. Combine ketchup, Worcestershire sauce, apple sauce, and sugar in small bowl.
16. Whisk sauce ingredients until smooth and sugar dissolves.
17. Toast sesame seeds in dry pan over medium heat for 2 minutes until fragrant.
18. Slice tonkatsu into 1-inch strips against the grain.
19. Drizzle apple tonkatsu sauce over sliced pork.
20. Sprinkle toasted sesame seeds generously over top.
Very crispy panko coating gives way to juicy, tender pork. The sweet-tangy apple sauce cuts through the richness perfectly. Serve over steamed rice with shredded cabbage for a complete meal, or slice into bite-sized pieces for appetizer portions.

Tonkatsu Okonomiyaki (Savory Pancake with Pork Cutlet)

Unexpectedly satisfying, this Japanese savory pancake combines crispy pork cutlet with a hearty cabbage batter. Tonkatsu okonomiyaki delivers savory umami in every bite. Perfect for weeknight dinners when you want something different but comforting.

Ingredients

Flour – 1 cup
Water – ¾ cup
Egg – 1 large
Cabbage – 2 cups shredded
Pork cutlet – 2 pieces
Vegetable oil – 2 tbsp
Okonomiyaki sauce – ¼ cup
Mayonnaise – 2 tbsp
Bonito flakes – 1 tbsp

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. Whisk flour, water, and egg in a large bowl until smooth.
3. Fold shredded cabbage into the batter until evenly coated.
4. Heat 1 tablespoon vegetable oil in the skillet.
5. Pour half the batter into the skillet, spreading to ½-inch thickness.
6. Place one pork cutlet in the center of the pancake.
7. Cook for 5 minutes until edges set and bottom golden brown.
8. Flip carefully using two spatulas to prevent breaking.
9. Cook another 5 minutes until pork heats through.
10. Repeat steps 4-9 with remaining batter and pork cutlet.
11. Transfer cooked okonomiyaki to serving plates.
12. Drizzle okonomiyaki sauce in zigzag pattern over top.
13. Squeeze mayonnaise in parallel lines across the sauce.
14. Sprinkle bonito flakes generously over the entire surface.
15. Serve immediately while hot and crispy.

Lightly crisp outside gives way to a tender, cabbage-filled interior with juicy pork center. The savory-sweet sauce balances perfectly with rich mayonnaise and dancing bonito flakes. Try slicing into wedges for sharing or top with a fried egg for extra indulgence.

Tonkatsu Katsudon (Pork Cutlet and Egg Rice Bowl)

Juggling work and dinner prep? This Japanese comfort dish delivers crispy pork cutlet and soft egg over rice in under 30 minutes. Just grab a bowl and dig in.

Ingredients

– Pork loin cutlets – 2
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Flour – ½ cup
– Eggs – 3
– Panko breadcrumbs – 1 cup
– Vegetable oil – 1 cup
– Onion – ½
– Dashi stock – ¾ cup
– Soy sauce – 2 tbsp
– Mirin – 1 tbsp
– Sugar – 1 tsp
– Cooked rice – 2 cups
– Scallions – 2 tbsp

Instructions

1. Season pork cutlets on both sides with salt and black pepper.
2. Dredge each cutlet in flour, shaking off excess.
3. Dip floured cutlets into 1 beaten egg, coating completely.
4. Press cutlets into panko breadcrumbs, ensuring even coverage on both sides.
5. Heat vegetable oil in a deep skillet to 350°F.
6. Fry breaded cutlets for 5-6 minutes until golden brown and internal temperature reaches 145°F.
7. Transfer cutlets to a wire rack to maintain crispiness while draining excess oil.
8. Slice fried cutlets into 1-inch strips against the grain for tender bites.
9. Thinly slice onion into half-moons.
10. Combine dashi stock, soy sauce, mirin, and sugar in a bowl, stirring until sugar dissolves.
11. Pour broth mixture into a clean skillet over medium heat.
12. Add sliced onions and simmer for 3 minutes until slightly softened.
13. Arrange pork cutlet strips over onions in a single layer.
14. Pour remaining 2 beaten eggs evenly over pork and onions.
15. Cover skillet and cook for 2 minutes until eggs are softly set but still slightly runny.
16. Divide cooked rice between two bowls.
17. Slide egg-pork mixture directly from skillet over rice.
18. Garnish with sliced scallions.
Really satisfying contrasts emerge—crispy pork against silky egg and fluffy rice. The savory-sweet broth soaks into every component, creating a cohesive bowl. Try adding pickled ginger for a bright, tangy twist.

Tonkatsu Karaage (Japanese-Style Fried Pork Bites)

Perfectly crispy Japanese-style fried pork bites deliver maximum crunch with minimal effort. These golden nuggets feature tender pork coated in a light, shatteringly crisp crust. Serve them hot with your favorite dipping sauce for an irresistible snack or meal.

Ingredients

Pork shoulder – 1 lb
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp
Soy sauce – 2 tbsp
Flour – ½ cup
Cornstarch – ½ cup
Vegetable oil – 4 cups

Instructions

1. Cut pork shoulder into 1-inch cubes.
2. Combine pork cubes with salt, black pepper, garlic powder, and soy sauce in a bowl.
3. Marinate pork for 15 minutes at room temperature.
4. Mix flour and cornstarch in a separate bowl.
5. Dredge each pork cube in the flour-cornstarch mixture until fully coated.
6. Shake off excess coating from each pork cube.
7. Heat vegetable oil to 350°F in a heavy-bottomed pot.
8. Test oil temperature by dropping in a small piece of coating – it should sizzle immediately.
9. Fry pork cubes in batches for 4-5 minutes until golden brown.
10. Maintain oil temperature between 340-360°F throughout frying.
11. Remove fried pork with a slotted spoon and drain on a wire rack.
12. Let pork rest for 2 minutes before serving.
13. Double-fry any pieces that need extra crispiness for 1 additional minute.

Zesty and satisfying, these pork bites offer a crunchy exterior that gives way to juicy, flavorful meat inside. The cornstarch creates an exceptionally light, crispy texture that stays crunchy even as they cool. Try serving them over steamed rice with a squeeze of lemon or tucked into lettuce cups with spicy mayo for a fresh twist.

Tonkatsu with Yuzu Kosho Dipping Sauce

Pork cutlets get a Japanese makeover with this crispy tonkatsu recipe. The yuzu kosho dipping sauce adds bright, spicy notes that cut through the rich fried pork perfectly. You’ll have restaurant-quality results in under 30 minutes.

Ingredients

– Pork loin chops – 4 (6 oz each)
– Salt – 1 tsp
– Black pepper – ½ tsp
– All-purpose flour – ½ cup
– Eggs – 2
– Panko breadcrumbs – 1½ cups
– Vegetable oil – 2 cups
– Yuzu kosho – 2 tbsp
– Soy sauce – 2 tbsp
– Rice vinegar – 1 tbsp
– Sugar – 1 tsp

Instructions

1. Place pork chops between two sheets of plastic wrap.
2. Pound pork with a meat mallet until ½-inch thick.
3. Season both sides of pork with salt and pepper.
4. Set up three shallow bowls: flour in first, beaten eggs in second, panko in third.
5. Dredge each pork chop in flour, shaking off excess.
6. Dip floured pork into egg mixture, coating completely.
7. Press pork into panko, ensuring full coverage on both sides.
8. Heat vegetable oil in large skillet to 350°F.
9. Fry two pork chops at a time for 4 minutes per side.
10. Transfer cooked tonkatsu to wire rack to drain excess oil.
11. Repeat frying process with remaining pork chops.
12. Combine yuzu kosho, soy sauce, rice vinegar, and sugar in small bowl.
13. Whisk dipping sauce until sugar dissolves completely.
14. Slice tonkatsu into 1-inch strips against the grain.
15. Serve immediately with yuzu kosho dipping sauce. Keep the oil temperature steady at 350°F for maximum crispiness without burning. Use a wire rack instead of paper towels to prevent sogginess. Press panko firmly onto the pork to create an even, crunchy coating. Knife through the golden crust reveals juicy, tender pork inside. The yuzu kosho sauce delivers citrusy heat that balances the rich fried cutlet beautifully. Serve over steamed rice with shredded cabbage for a complete meal.

Summary

Outstanding crispy tonkatsu awaits in these 20 recipes perfect for any meal! Whether you’re craving classic comfort or creative twists, there’s something here for every home cook. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share this delicious roundup on Pinterest for your fellow food lovers to enjoy!