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Quick Tonkatsu (Pan-Fried)
70% authentic · Japanese
A simplified version of Tonkatsu, pan-fried instead of deep-fried for a quicker and less oil-intensive preparation, while still delivering a satisfying crispy coating.
Ingredients
- Pork loin cutlets4 (about 4 oz each, thinner cut)
- SaltTo taste
- Black pepperTo taste
- All-purpose flour1/2 cup
- Eggs1 large
- Panko breadcrumbs1.5 cups
- Vegetable oil2-3 tablespoons
- Tonkatsu sauceFor serving
- Steamed riceFor serving
Steps
- 1
Season pork cutlets with salt and pepper.
- 2
Prepare dredging stations: flour, beaten egg, and panko.
- 3
Coat each cutlet in flour, then egg, then panko, pressing to adhere.
- 4
Heat vegetable oil in a large skillet over medium-high heat.
- 5
Place coated cutlets in the hot skillet. Cook for 3-4 minutes per side, until golden brown and cooked through. Add more oil if the pan becomes dry.
- 6
Remove from skillet and drain on paper towels.
- 7
Serve hot with tonkatsu sauce and steamed rice.
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