How to Make Tonkatsu (May 2026) Authentic Recipe

Start by examining your pork chops for any silver skin or tough connective tissue. Use a sharp knife to make several shallow slits, about 1/2 inch apart, through the fat cap and connective tissue around the edges of each chop. This prevents the meat from curling up during frying.

Arrange three shallow dishes in a row on your counter. In the first, place the all-purpose flour. In the second, beat the eggs until smooth. In the third, spread out the panko breadcrumbs.

Working with one chop at a time, dredge it thoroughly in the flour, shaking off any excess. The flour creates a dry surface that helps the egg wash adhere properly.

When your oil reaches 340°F (170°C), you are ready for the first fry. This lower temperature cooks the pork through gently without burning the coating.

Increase your oil temperature to 355°F (180°C). This higher heat is what creates that signature shatteringly crisp, deep golden-brown exterior.

Let the tonkatsu rest on the wire rack for 2 minutes before cutting. This resting period allows the juices to redistribute throughout the meat rather than running out onto your cutting board.