20 Delicious Tonkatsu Recipes Perfect for Every Occasion

Kickstart your culinary adventure with our roundup of 20 Delicious Tonkatsu Recipes Perfect for Every Occasion! Whether you’re craving a quick weeknight dinner, a cozy comfort meal, or something special to impress your guests, we’ve got you covered. From classic takes to creative twists, these recipes will bring the crispy, juicy goodness of tonkatsu right to your table. Let’s dive in and discover your next favorite dish!

Classic Japanese Tonkatsu with Cabbage Salad

Unleash your inner chef with this crispy, juicy Tonkatsu that’s easier than you think. Pair it with a refreshing cabbage salad for the ultimate crunch.

Ingredients

• Pork loin – 2 pieces, ½ inch thick
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Flour – ½ cup
• Egg – 1, beaten
• Panko breadcrumbs – 1 cup
• Vegetable oil – for frying
• Cabbage – 2 cups, shredded
• Tonkatsu sauce – 2 tbsp

Instructions

1. Season pork loin with salt and black pepper on both sides.
2. Dredge each piece in flour, shaking off excess.
3. Dip floured pork into beaten egg, ensuring full coverage.
4. Coat pork with panko breadcrumbs, pressing gently to adhere.
5. Heat vegetable oil in a pan to 350°F over medium heat.
6. Fry pork for 3-4 minutes per side until golden brown and internal temperature reaches 145°F.
7. Remove and drain on a wire rack to keep crispy.
8. Toss shredded cabbage with Tonkatsu sauce in a bowl.
9. Slice Tonkatsu into strips and serve with cabbage salad.

Perfectly crispy outside, tender inside Tonkatsu meets the fresh, tangy crunch of cabbage. Try drizzling extra sauce or adding a squeeze of lemon for a zesty twist.

Crispy Panko-Crusted Pork Tonkatsu

Sizzle up your dinner routine with this Crispy Panko-Crusted Pork Tonkatsu—juicy, crunchy, and downright addictive.

Ingredients

• Pork loin chops – 4, 1-inch thick
• Salt – 1 tsp
• Black pepper – ½ tsp
• Flour – ½ cup
• Eggs – 2, beaten
• Panko breadcrumbs – 1 ½ cups
• Vegetable oil – for frying

Instructions

1. Season pork chops with salt and pepper on both sides.
2. Dredge each chop in flour, shaking off excess.
3. Dip floured chops into beaten eggs, ensuring full coverage.
4. Coat chops with panko breadcrumbs, pressing gently to adhere.
5. Heat oil in a large skillet over medium heat to 350°F.
6. Fry chops for 3-4 minutes per side until golden brown.
7. Transfer to a wire rack to drain; rest for 2 minutes before slicing.

Enjoy the contrast of the crispy panko crust against the tender pork inside. Serve sliced over rice with a side of tangy tonkatsu sauce for a meal that’s anything but ordinary.

Spicy Miso Tonkatsu with Pickled Vegetables

Crave a crunch? This Spicy Miso Tonkatsu with Pickled Vegetables slaps with umami and heat. Serve it hot, and watch it disappear.

Ingredients

• Pork cutlets – 4
• Flour – 1 cup
• Eggs – 2
• Panko breadcrumbs – 2 cups
• Vegetable oil – for frying
• Miso paste – 3 tbsp
• Gochujang – 1 tbsp
• Rice vinegar – 1/4 cup
• Sugar – 1 tbsp
• Cucumber – 1, sliced
• Carrot – 1, julienned

Instructions

1. Pound pork cutlets to 1/2-inch thickness.
2. Dredge each cutlet in flour, then beaten eggs, and finally panko breadcrumbs.
3. Heat vegetable oil to 350°F in a deep skillet. Fry cutlets for 3-4 minutes per side until golden brown. Tip: Maintain oil temperature for even cooking.
4. Mix miso paste, gochujang, rice vinegar, and sugar in a bowl. Brush over fried cutlets.
5. Combine cucumber and carrot in a bowl. Pour remaining miso mixture over vegetables. Let sit for 10 minutes. Tip: Quick-pickling adds a tangy crunch.
6. Slice tonkatsu and serve with pickled vegetables. Tip: For extra heat, drizzle with sriracha.

Golden and crispy outside, juicy inside, this dish balances spicy, sweet, and tangy. Try stacking the tonkatsu high with pickles for an Instagram-worthy plate.

Tonkatsu Sando (Japanese Pork Cutlet Sandwich)

Kickstart your meal prep with this crispy, juicy Tonkatsu Sando that’s straight out of Tokyo’s coolest konbini. Layer up that crunch with soft milk bread and a tangy tonkatsu sauce for a sandwich that slaps.

Ingredients

• Pork loin – 2 pieces, ½ inch thick
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Flour – ½ cup
• Egg – 1, beaten
• Panko breadcrumbs – 1 cup
• Vegetable oil – for frying
• Milk bread – 4 slices
• Tonkatsu sauce – 2 tbsp
• Shredded cabbage – ½ cup

Instructions

1. Season pork loin with salt and black pepper on both sides.
2. Dredge each piece in flour, shaking off excess.
3. Dip floured pork into beaten egg, ensuring full coverage.
4. Coat pork with panko breadcrumbs, pressing gently to adhere.
5. Heat vegetable oil in a pan to 350°F over medium heat.
6. Fry breaded pork for 3-4 minutes per side until golden brown.
7. Transfer to a wire rack to drain excess oil.
8. Toast milk bread slices lightly for extra crunch.
9. Spread tonkatsu sauce on two slices of bread.
10. Layer shredded cabbage and fried pork on sauced bread.
11. Top with remaining bread slices and press gently.
12. Cut sandwich in half for easy eating.

Zesty and satisfying, this Tonkatsu Sando delivers a perfect crunch with every bite. Serve it with extra tonkatsu sauce for dipping or pack it for a picnic with a side of pickled ginger.

Cheesy Stuffed Tonkatsu with Garlic Butter

Dive into this crispy, juicy, cheesy masterpiece that’s about to blow your mind. Perfect for when you need that crunch and melt in every bite.

Ingredients

• Pork cutlets – 4
• Mozzarella cheese – 1 cup, shredded
• Flour – 1 cup
• Eggs – 2
• Panko breadcrumbs – 2 cups
• Garlic – 3 cloves, minced
• Butter – 4 tbsp
• Oil – for frying
• Salt – 1 tsp

Instructions

1. Pound pork cutlets to ¼ inch thickness. Season both sides with salt.
2. Place ¼ cup mozzarella in the center of each cutlet. Fold edges over cheese, sealing tightly.
3. Dredge each stuffed cutlet in flour, shaking off excess.
4. Dip floured cutlets into beaten eggs, then coat thoroughly with panko.
5. Heat oil in a deep pan to 350°F. Fry cutlets for 3-4 minutes per side until golden brown.
6. In a small pan, melt butter over medium heat. Add minced garlic, sauté for 1 minute until fragrant.
7. Drizzle garlic butter over fried tonkatsu right before serving.

Crispy on the outside, gooey cheese inside, with a garlic butter kick that’s irresistible. Serve sliced over steamed rice or with a side of tangy slaw for contrast.

Tonkatsu Curry with Steamed Rice

Overwhelm your taste buds with this crispy, saucy Tonkatsu Curry—comfort food that slaps every time.

Ingredients

• Pork cutlets – 2
• Flour – 1 cup
• Eggs – 2
• Panko breadcrumbs – 1 cup
• Oil – for frying
• Curry roux – 1 packet
• Water – 2 cups
• Rice – 1 cup

Instructions

1. Heat oil in a deep pan to 350°F.
2. Coat pork cutlets in flour, dip in beaten eggs, then press into panko.
3. Fry cutlets for 3-4 minutes per side until golden brown. Drain on paper towels.
4. Boil water in a pot, add curry roux, and stir until dissolved. Simmer for 5 minutes.
5. Cook rice according to package instructions.
6. Slice tonkatsu into strips, place over rice, and pour curry sauce on top.

Absolute perfection—the crunch of the tonkatsu against the velvety curry is unreal. Try it with a side of pickled ginger for a zesty kick.

Gluten-Free Tonkatsu with Almond Flour Coating

Whip up a storm in your kitchen with this crispy, gluten-free twist on a classic Japanese favorite. Perfect for those craving crunch without the gluten, this dish is a game-changer.

Ingredients

• Pork cutlets – 4
• Almond flour – 1 cup
• Eggs – 2
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Oil for frying – 2 cups

Instructions

1. Season pork cutlets with salt and black pepper on both sides.
2. Beat eggs in a shallow dish until fully blended.
3. Place almond flour in another shallow dish.
4. Dip each pork cutlet into the beaten eggs, ensuring full coverage.
5. Coat the egg-dipped cutlet in almond flour, pressing gently to adhere.
6. Heat oil in a deep pan to 350°F over medium heat.
7. Fry each coated cutlet for 3-4 minutes per side until golden brown.
8. Transfer to a wire rack to drain excess oil.

Bite into the ultimate crunch with this almond flour-coated tonkatsu, offering a nutty flavor that pairs perfectly with a tangy dipping sauce. Serve over a bed of shredded cabbage for a refreshing contrast or slice into strips for a fun, finger-food twist.

Tonkatsu Donburi (Pork Cutlet Rice Bowl)

Overwhelm your taste buds with this crispy, juicy Tonkatsu Donburi—a Japanese comfort food classic that’s easier to make than you think.

Ingredients

• Pork loin – 2 pieces, ½ inch thick
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Flour – ½ cup
• Egg – 1
• Panko breadcrumbs – 1 cup
• Vegetable oil – for frying
• Cooked rice – 2 cups
• Tonkatsu sauce – 2 tbsp
• Green onions – 2 tbsp, sliced

Instructions

1. Season pork loin with salt and black pepper on both sides.
2. Dredge each piece in flour, shaking off excess.
3. Dip floured pork into beaten egg, then coat with panko breadcrumbs, pressing lightly to adhere.
4. Heat vegetable oil in a pan to 350°F over medium heat. Tip: Use a thermometer for accuracy.
5. Fry pork until golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the pan.
6. Transfer to a wire rack to drain. Tip: This keeps the cutlet crispy.
7. Slice pork into strips and place over cooked rice in a bowl.
8. Drizzle with tonkatsu sauce and sprinkle with green onions.

Bite into the perfect crunch of the pork cutlet against the soft rice, all tied together with the sweet and tangy sauce. Try topping with a fried egg for an extra layer of richness.

Garlic Herb Tonkatsu with Lemon Aioli

Crunch into this crispy, juicy twist on a classic—garlic and herbs pack the punch, while lemon aioli brings the zing.

Ingredients

• Pork chops – 2, 1-inch thick
• Garlic powder – 1 tbsp
• Dried thyme – 1 tsp
• Flour – 1 cup
• Eggs – 2
• Panko breadcrumbs – 1.5 cups
• Vegetable oil – for frying
• Mayonnaise – 1/2 cup
• Lemon juice – 2 tbsp

Instructions

1. Season pork chops with garlic powder and thyme. Let sit for 10 minutes.
2. Dredge each chop in flour, shaking off excess.
3. Dip floured chops into beaten eggs, then coat with panko. Press crumbs to adhere.
4. Heat oil in a pan to 350°F. Fry chops for 5 minutes per side until golden.
5. Mix mayonnaise and lemon juice for aioli. Serve with chops.

That golden crust? Perfectly crisp. The aioli? Bright and creamy. Try stacking these chops on a soft bun with slaw for a next-level sandwich.

Tonkatsu Ramen with Soft-Boiled Egg

Let’s dive into a bowl of comfort with this Tonkatsu Ramen—crispy pork, silky broth, and that perfect soft-boiled egg.

Ingredients

• Pork chops – 2
• Flour – ½ cup
• Eggs – 2
• Ramen noodles – 2 packs
• Chicken broth – 4 cups
• Soy sauce – 2 tbsp
• Green onions – ¼ cup, chopped

Instructions

1. Preheat oil in a pan to 350°F for frying.
2. Coat pork chops in flour, shaking off excess.
3. Fry pork chops for 5 minutes per side until golden. Tip: Keep oil hot for extra crispiness.
4. Boil eggs for 6 minutes, then ice bath for easy peeling. Tip: Older eggs peel cleaner.
5. Cook ramen noodles in boiling water for 3 minutes, drain.
6. Heat chicken broth with soy sauce until simmering.
7. Slice pork into strips, halve eggs.
8. Assemble bowls: noodles, broth, pork, egg. Garnish with green onions. Tip: Serve immediately for best texture.

Rich broth hugs each noodle, while the pork adds crunch. Try it with a drizzle of chili oil for heat.

Sweet and Sour Tonkatsu with Pineapple Sauce

Bold flavors collide in this dish—crispy pork meets a tangy-sweet pineapple glaze that’s downright addictive.

Ingredients

• Pork loin – 1 lb
• Flour – 1 cup
• Eggs – 2
• Panko breadcrumbs – 1.5 cups
• Oil – for frying
• Pineapple juice – 1 cup
• Vinegar – 2 tbsp
• Sugar – 3 tbsp
• Soy sauce – 1 tbsp
• Cornstarch – 1 tbsp

Instructions

1. Cut the pork loin into ½-inch thick slices. Pound each slice to ¼-inch thickness.
2. Dredge each pork slice in flour, dip in beaten eggs, then coat with panko breadcrumbs.
3. Heat oil in a deep pan to 350°F. Fry the pork slices for 3-4 minutes per side until golden brown. Drain on paper towels.
4. In a saucepan, combine pineapple juice, vinegar, sugar, and soy sauce. Bring to a boil over medium heat.
5. Mix cornstarch with 2 tbsp water. Stir into the sauce to thicken. Cook for 1 minute until glossy.
6. Drizzle the pineapple sauce over the fried pork or serve on the side for dipping.

Relish the contrast of the crispy, juicy pork with the vibrant pineapple sauce. Serve over steamed rice or with a side of stir-fried veggies for a complete meal.

Tonkatsu Katsuage (Deep-Fried Pork Cutlet)

Alright, let’s dive straight into making this crispy, juicy Tonkatsu Katsuage that’ll have everyone begging for seconds.

Ingredients

• Pork loin – 1 lb
• Salt – 1 tsp
• Black pepper – ½ tsp
• Flour – ½ cup
• Egg – 1
• Panko breadcrumbs – 1 cup
• Vegetable oil – for frying

Instructions

1. Slice the pork loin into ½-inch thick cutlets. Tip: Freeze the pork for 30 minutes for easier slicing.
2. Season both sides of each cutlet with salt and black pepper.
3. Dredge each cutlet in flour, shaking off excess. Tip: Use one hand for dry ingredients to keep the other clean for wet.
4. Beat the egg in a shallow dish. Dip each floured cutlet into the egg.
5. Coat the egg-dipped cutlet in panko breadcrumbs, pressing lightly to adhere. Tip: For extra crunch, double coat by repeating the egg and panko steps.
6. Heat vegetable oil in a deep fryer or large pot to 350°F. Use enough oil to fully submerge the cutlets.
7. Fry the cutlets in batches for 3-4 minutes per side, until golden brown and the internal temperature reaches 145°F.
8. Drain on a wire rack over a baking sheet to keep them crispy.

Serve these golden beauties with a side of tangy tonkatsu sauce and shredded cabbage for a crunch contrast. The pork stays succulent inside its crispy, panko armor, making every bite a perfect mix of textures.

Tonkatsu Tacos with Sriracha Mayo

Elevate your taco game with this crispy, spicy twist. Tonkatsu meets taco in a mashup that’s begging for your next Taco Tuesday.

Ingredients

• Pork cutlets – 4
• Flour – 1 cup
• Eggs – 2
• Panko breadcrumbs – 2 cups
• Oil – for frying
• Corn tortillas – 8
• Mayonnaise – ½ cup
• Sriracha – 2 tbsp
• Cabbage – 1 cup, shredded

Instructions

1. Pound pork cutlets to ½ inch thickness.
2. Dredge each cutlet in flour, shaking off excess.
3. Dip floured cutlets into beaten eggs.
4. Coat cutlets in panko breadcrumbs, pressing lightly to adhere.
5. Heat oil in a deep pan to 350°F.
6. Fry cutlets until golden brown, about 3 minutes per side.
7. Remove cutlets and drain on paper towels.
8. Slice cutlets into strips.
9. Mix mayonnaise and sriracha in a small bowl.
10. Warm tortillas in a dry skillet over medium heat for 30 seconds each side.
11. Assemble tacos with tortillas, cabbage, pork strips, and sriracha mayo.

Light, crispy pork meets the creamy heat of sriracha mayo in every bite. Serve these tacos with a side of pickled veggies for an extra crunch.

Tonkatsu with Homemade Tonkatsu Sauce

Pound those pork chops thin, then dunk them in a crispy panko crust for the ultimate crunch. Serve with a tangy homemade tonkatsu sauce that’s ridiculously easy to whip up.

Ingredients

• Pork chops – 2, boneless
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Flour – ½ cup
• Egg – 1, beaten
• Panko breadcrumbs – 1 cup
• Vegetable oil – for frying
• Ketchup – ¼ cup
• Worcestershire sauce – 1 tbsp
• Sugar – 1 tbsp

Instructions

1. Season pork chops with salt and black pepper on both sides.
2. Dredge each chop in flour, shaking off excess.
3. Dip floured chops into beaten egg, ensuring full coverage.
4. Coat chops with panko breadcrumbs, pressing gently to adhere.
5. Heat vegetable oil in a pan to 350°F over medium heat.
6. Fry chops for 3-4 minutes per side until golden brown and internal temperature reaches 145°F.
7. Transfer to a wire rack to drain excess oil.
8. Mix ketchup, Worcestershire sauce, and sugar in a bowl for the tonkatsu sauce.
9. Slice tonkatsu against the grain and serve with sauce on the side.

Let the tonkatsu rest a minute before slicing to keep it juicy. The sauce’s sweet and tangy kick balances the pork’s richness perfectly. Try it over a bed of shredded cabbage for a refreshing crunch.

Tonkatsu Bento Box with Tamagoyaki

Get ready to level up your lunch game with this crispy, savory Tonkatsu Bento Box paired with sweet, fluffy Tamagoyaki. Perfect for meal prep or a fancy picnic, this combo is a total crowd-pleaser.

Ingredients

• Pork cutlets – 2
• Panko breadcrumbs – 1 cup
• Egg – 1
• Flour – ½ cup
• Oil for frying – 2 cups
• Eggs for tamagoyaki – 3
• Sugar – 1 tbsp
• Soy sauce – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat oil in a deep fryer or pan to 350°F.
2. Season pork cutlets with salt.
3. Dredge each cutlet in flour, then beaten egg, and finally panko breadcrumbs.
4. Fry cutlets in hot oil for 5-6 minutes until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Remove and drain on paper towels. Slice into strips.
6. For tamagoyaki, beat 3 eggs with sugar, soy sauce, and salt.
7. Heat a rectangular tamagoyaki pan over medium heat, add a thin layer of egg mixture, let it set slightly, then roll to one side. Tip: Keep the heat medium-low to prevent burning.
8. Add another layer of egg, lift the rolled egg to let the new layer flow underneath, and roll again. Repeat until all egg is used.
9. Slice tamagoyaki into thick pieces. Tip: Use a sharp knife for clean cuts.

Here’s the deal: the Tonkatsu is irresistibly crunchy outside, juicy inside, while the Tamagoyaki adds a sweet, soft contrast. Serve with steamed rice and pickled veggies for a bento box that’s as Instagram-worthy as it is delicious.

Tonkatsu Udon Noodle Soup

Whip up this Tonkatsu Udon Noodle Soup in minutes—comfort in a bowl with crispy pork and slurp-worthy noodles.

Ingredients

• Udon noodles – 8 oz
• Pork cutlets – 2
• Egg – 1
• Flour – ½ cup
• Panko breadcrumbs – 1 cup
• Oil for frying – 2 cups
• Dashi stock – 4 cups
• Soy sauce – 2 tbsp
• Mirin – 1 tbsp
• Green onions – 2, sliced

Instructions

1. Boil udon noodles according to package instructions, drain, and set aside.
2. Pound pork cutlets to ½-inch thickness, season lightly with salt.
3. Dredge pork in flour, dip in beaten egg, then coat with panko.
4. Heat oil to 350°F in a deep pan, fry pork until golden brown, about 3 minutes per side. Tip: Keep oil temperature steady for even cooking.
5. Slice fried pork into strips.
6. In a pot, bring dashi stock to a simmer, add soy sauce and mirin.
7. Divide noodles into bowls, pour hot broth over, top with pork and green onions. Tip: Add a soft-boiled egg for extra richness.
8. Serve immediately. Tip: Garnish with nori strips for a crunchy texture.

Enjoy the crispy pork against the chewy noodles and savory broth—perfect for dunking extra panko crumbs. Elevate your meal with a side of pickled ginger for a tangy contrast.

Tonkatsu Karaage (Japanese Fried Pork Bites)

Snag the crunchiest, juiciest bites with this Tonkatsu Karaage—Japanese fried pork that’s all about that crispy exterior and tender inside.

Ingredients

• Pork shoulder – 1 lb, cut into 1-inch cubes
• Soy sauce – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Flour – 1 cup
• Egg – 1, beaten
• Panko breadcrumbs – 1 cup
• Oil – for frying

Instructions

1. Marinate pork cubes in soy sauce, garlic, and ginger for 30 minutes in the fridge.
2. Dredge each piece in flour, shaking off excess.
3. Dip floured pork into beaten egg, ensuring full coverage.
4. Coat with panko breadcrumbs, pressing lightly to adhere.
5. Heat oil in a deep fryer or heavy pot to 350°F.
6. Fry pork in batches for 3-4 minutes until golden brown. Tip: Don’t overcrowd the pot to maintain oil temperature.
7. Drain on a wire rack. Tip: This keeps them crispy, unlike paper towels that can steam them.
8. Serve immediately. Tip: A squeeze of lemon brightens the rich flavors.

Just imagine the crackle as you bite into these golden nuggets—crunchy panko giving way to succulent pork. Perfect with a side of tangy tonkatsu sauce or atop a steaming bowl of rice.

Tonkatsu Lettuce Wraps with Sesame Dressing

Let’s dive into these crispy, juicy Tonkatsu Lettuce Wraps that’ll have your taste buds dancing. Perfect for a quick lunch or a fun dinner twist, they’re packed with flavor and crunch.

Ingredients

• Pork cutlets – 2
• Flour – ½ cup
• Egg – 1
• Panko breadcrumbs – 1 cup
• Vegetable oil – for frying
• Iceberg lettuce leaves – 4
• Sesame dressing – ¼ cup

Instructions

1. Pound the pork cutlets to ½-inch thickness between two sheets of plastic wrap.
2. Dredge each cutlet in flour, shaking off excess.
3. Dip floured cutlets into beaten egg, then coat thoroughly with panko breadcrumbs.
4. Heat vegetable oil in a pan to 350°F over medium heat.
5. Fry the breaded cutlets for 3-4 minutes per side until golden brown and crispy.
6. Transfer to a wire rack to drain excess oil, then slice into strips.
7. Wash and dry iceberg lettuce leaves, keeping them whole for wrapping.
8. Drizzle sesame dressing over the lettuce leaves, then top with Tonkatsu strips.
9. Fold the lettuce around the Tonkatsu, securing with a toothpick if needed.

The contrast between the crispy Tonkatsu and the cool, crisp lettuce is unreal. Drizzle extra sesame dressing for a nutty, umami kick, or add a sprinkle of sesame seeds for crunch.

Tonkatsu Pizza with Shredded Cabbage

Unleash a flavor bomb with this Tonkatsu Pizza—crunchy, savory, and utterly addictive. Layer crispy pork cutlets and fresh cabbage on a golden crust for a twist that’ll break the internet.

Ingredients

• Pizza dough – 1 lb
• Tonkatsu sauce – ½ cup
• Panko breadcrumbs – 1 cup
• Pork cutlets – 2, thinly sliced
• Shredded cabbage – 2 cups
• Mozzarella cheese – 1 cup, shredded
• Oil – 2 tbsp
• Egg – 1, beaten
• Flour – ½ cup

Instructions

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch circle.
2. Spread Tonkatsu sauce evenly over the dough, leaving a ½-inch border.
3. Dredge pork cutlets in flour, dip in beaten egg, then coat with panko breadcrumbs.
4. Heat oil in a skillet over medium-high. Fry cutlets until golden, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure crispiness.
5. Slice fried cutlets into strips and arrange over the sauce-covered dough.
6. Top with shredded cabbage and mozzarella cheese. Tip: Press cabbage lightly to help it stick to the cheese.
7. Bake for 12-15 minutes until crust is golden and cheese bubbles. Tip: Rotate pizza halfway for even browning.
8. Let cool for 2 minutes before slicing.

The crust shatters with each bite, giving way to juicy pork and crisp cabbage. Serve with extra Tonkatsu sauce for dipping or drizzle with mayo for extra richness.

Tonkatsu with Miso Gravy and Mashed Potatoes

Zesty and bold, this dish twists comfort food into a flavor-packed punch. Crispy pork meets creamy mash, all drenched in a rich miso gravy that’ll have you licking the plate.

Ingredients

• Pork chops – 2, 1-inch thick
• Flour – ½ cup
• Egg – 1
• Panko breadcrumbs – 1 cup
• Oil – for frying
• Potatoes – 2 large
• Butter – 2 tbsp
• Milk – ¼ cup
• Miso paste – 2 tbsp
• Water – ½ cup
• Sugar – 1 tsp

Instructions

1. Preheat oil in a deep pan to 350°F for frying.
2. Season pork chops with salt, then coat in flour, dip in beaten egg, and cover with panko.
3. Fry pork chops for 5-6 minutes until golden brown, flipping once. Drain on paper towels.
4. Boil peeled and cubed potatoes in salted water for 15 minutes until tender.
5. Drain potatoes, mash with butter and milk until smooth.
6. Mix miso paste, water, and sugar in a small saucepan over low heat until smooth for the gravy.
7. Simmer gravy for 3 minutes until slightly thickened.

Now, the magic: plate the crispy tonkatsu over a mound of fluffy mashed potatoes, then drown it in that umami miso gravy. Never has comfort food felt so luxurious—crunchy, creamy, and utterly moreish in every bite.

Summary

Brimming with variety, our roundup of 20 delicious Tonkatsu recipes offers something for every taste and occasion. Whether you’re craving classic comfort or a creative twist, these dishes promise to delight. We’d love to hear which recipe stole your heart—drop a comment below! And if you found inspiration here, why not share the love? Pin this article on Pinterest and spread the joy of cooking!