Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Meat
Coating
Frying
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Prepare · About 7 min
- Season 600 g boneless pork loin steaks, 1.5 cm thick, ½ tsp salt, ¼ tsp pepper. Put each ingredient from 60 g plain flour, 2 eggs, beaten, 120 g panko into a separate shallow bowl.
Coat · About 7 min
- Press pork into flour, then egg, then panko. Heat 600 ml neutral oil to 170°C / 340°F in a deep pan less than half full.
Check: The food must be hot through at 170°C / 340°F.
Fry · About 7 min
- Fry two steaks at a time for 5–7 minutes, turning once. Check 63°C / 145°F internally; drain and rest 3 minutes. Serve with 60 g tonkatsu sauce.
Check: The food must be hot through at 63°C / 145°F.
Tips
- Press panko on gently without crushing its flakes.
- Judge Tonkatsu by the texture and doneness signs in its steps. Your pan and heat affect how long Tonkatsu takes to cook.
Substitutions
- Use chicken breast instead; cook its centre to 74°C / 165°F.
Storage
- Get perishable Tonkatsu into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Tonkatsu within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Tonkatsu to 74°C / 165°F, stirring or turning it for even heating. When Tonkatsu is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Tonkatsu includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Tonkatsu becomes softer in storage.
Make ahead
- Prepare the coating ingredients for Tonkatsu ahead and keep them separate. Apply the coating to Tonkatsu shortly before cooking. Fry Tonkatsu on the day of serving to keep the surface crisp. Keep perishable ingredients refrigerated throughout preparation.
FAQ
What matters most when making Tonkatsu?
Press panko on gently without crushing its flakes.
What can I substitute in Tonkatsu?
Use chicken breast instead; cook its centre to 74°C / 165°F.
Can I prepare Tonkatsu ahead?
Prepare the coating ingredients for Tonkatsu ahead and keep them separate. Apply the coating to Tonkatsu shortly before cooking. Fry Tonkatsu on the day of serving to keep the surface crisp. Keep perishable ingredients refrigerated throughout preparation.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
