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My dear friend, Junie Obi, shared the recipe for these breaded pork cutlets years ago. Her mom owned a food stand and served this traditional dish.—Yuko Shibata, Monterey Park, California
4 ServingsPrep: 20 min. Cook: 5 min.


  • 4 boneless pork loin chops (6 ounces each)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon garlic salt
  • 2 eggs
  • 2 cups panko (Japanese) bread crumbs
  • Oil for deep-fat frying
  • SAUCE:
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon sugar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons prepared hot mustard


  • Flatten pork chops to 1/4-in. thickness. In a shallow bowl, combine
  • flour and garlic salt. In a separate shallow bowl, whisk eggs. Place
  • bread crumbs in a third bowl. Coat pork with flour mixture, then dip
  • in eggs and coat in crumbs.
  • In an electric skillet, heat 1/4 in. of oil to 375°. Fry pork
  • chops for 2-3 minutes on each side or until crisp and juices run
  • clear. Drain on paper towels.
  • Meanwhile, in a small bowl, combine the sauce ingredients; serve with
  • pork. Yield: 4 servings.

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Tonkatsu (continued)

Nutritional Facts: 1 pork chop with 2 tablespoons sauce equals 527 calories, 29 g fat (5 g saturated fat), 188 mg cholesterol, 1,271 mg sodium, 25 g carbohydrate, 1 g fiber, 39 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer