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Pork katsu and tonkatsu sauce (Japanese breaded pork and dipping sauce)



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Rate this recipe 4.2/5 (40 Votes)


  • Pork:
  • ◾4 (1/2-inch thick) boneless pork chops
  • ◾2 tablespoons all-purpose or rice flour
  • ◾1 egg, beaten
  • ◾1/2 cup panko (Japanese style bread crumbs)
  • ◾Vegetable oil
  • Tonkatsu sauce:
  • 1/4 C ketchup
  • 1/3 C soy sauce
  • 1/4 C Worcestershire sauce
  • 1 T hoisin sauce or tangy bbq sauce
  • garlic powder to taste
  • black pepper to taste


Adapted from


Step 1

Prepare sauce by whisking together all ingredients and refrigerating.

Between two sheets of waxed paper beat pork cutlets as thin as possible with a meat mallet. Season cutlets with salt and pepper. Beat the egg in a low bowl. Coat the cutlets first in the flour, then the egg, and finally the panko crumbs. Over medium high heat pan fry pork for approx. 3-4 minutes on each side until golden brown and no longer pink inside.

Serve warm with tonkatsu sauce for dipping.

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