The crispiest, crunchiest tonkatsu with no deep frying required! Enjoy the classic Japanese fried pork cutlets air fried at home with just 5 main ingredients, cooked to perfection in 30 minutes.
In This Post You’ll Learn
Why We Love This
This easy tonkatsu recipe is tender and juicy on the inside and crispy crunchy on the outside.
Even better, with the air fryer you can enjoy maximum crunch with way less oil.
Enjoy it as a simple standalone meal or add it to other recipes like katsu curry, katsu sandwich or hand roll sushi.
Related: Chicken Katsu / Air Fryer Popcorn Chicken
What are the best condiments to serve with Tonkatsu?
Tonkatsu Sauce is the original sauce that’s usually paired with katsu. It’s savoury and sweet, slightly thicker than other kinds of Japanese sauces, and infused with ground and/or toasted sesame seeds.
You can also tweak the flavour with some of these amazing sauces and condiments!
Hatcho-Miso Sauce – A rich sauce infused with intense hatcho miso, dashi and mirin. This sauce is a popular pairing with tonkatsu in Nagoya, Japan.
Worcestershire Sauce – The tangy hit goes amazingly well with tonkatsu.
Ponzu – Citrus infused soy sauce.
Kewpie Mayo – Delicious Japanese style mayonnaise.
Umami Sauce – For an even bigger flavour hit!
What is Tonkatsu?
Tonkatsu (written as 豚カツ, とんかつ or トンカツ) is an example of yoshoku or Japanese recreations of Western cuisine.
The name is made up of the words ton (meaning pig) and katsu (meaning cutlet).
Like katsu curry, this version originated in Tokyo but much earlier, during the Meiji period. Nowadays, you’ll find tonkatsu almost everywhere, from restaurants to convenience stores!
It usually consists of pork (or chicken) that is coated in flour, dipped into an egg wash, and then coated in flaky panko breadcrumbs. Traditionally, this would then be deep fried, however when making it at home we prefer to use an air fryer for less mess and oil!
What You’ll Need
- Pork Cutlets – You can use pork fillet or pork loin steaks. Buy thin slices if you can, otherwise for thicker slices, simply pound them between two slices of baking paper using a meat tenderiser or rolling pin. Sub with chicken thigh, chicken breast, or firm tofu.
- Panko – Japanese bread crumbs are larger and flakier than regular bread crumbs, giving you the crunchy golden coating that tonkatsu is known for.
- Flours – You’ll need plain flour / all purpose flour and cornstarch / corn flour for extra crunch (sub potato starch or just use plain flour if that’s all you have on hand). Season with salt and pepper.
- Vegetable Oil – A few drizzles here and there will add extra golden colour to the coating.
How to Make Japanese Fried Pork Cutlets
First, gather your ingredients: See recipe card below for measurements.
- Place the pork cutlets between two layers of baking paper, and pound with a rolling pin to flatten. You want an even thickness, around 1 cm / ½ in thick.
- Get out three plates. Place the plain flour and cornstarch on the first plate and mix.
- Crack the egg onto the second plate and lightly beat.
- Pour the panko bread crumbs, 1 tbsp of vegetable oil and optional salt and pepper onto the third plate, and roughly mix together.
- Pick up a pork cutlet and coat with the flour mix first, then dip into egg and finally, coat with the panko crumbs. Make sure all areas are covered well.
- Set your air fryer at 180°C / 360°F. Add in your crumbed pork, then drizzle another 1 tbsp of oil over the top.
- Cook for 12 minutes, then flip over. Oil this side with the final 1 tbsp of oil and cook for a further 12 minutes.
- Crank the heat up to 200°C / 400°F and cook for a final 3 minutes or until golden brown. Note: Cooking times may vary between brands, this was cooked in the Ninja Foodi.
- Slice while hot with a large knife and serve with tonkatsu sauce and veggies or in katsu curry.
Wandercook’s Tips
- Pork Fat – You can leave it on or trim it off, it’s up to you. We found it’s not chewy at all, and melts in your mouth after frying!
- Big Knife – Use a big, chunky butcher’s knife for slicing the tonkatsu to achieve a nice even cut without pulling off the crumb. Try to cut it while it’s still quite hot.
- Serving Slices – To serve after slicing, use the wide blade of the knife to slide under the tonkatsu pieces and use your hand to hold it on top. Then slide straight onto your sushi rice or plate.
FAQs
Tonkatsu is usually served with shredded cabbage (on its own or with a simple sesame dressing). It can also be served with miso soup and Japanese tsukemono pickles such as takuan.
Serve it on top of Japanese curry with rice, or use the sliced tonkatsu pieces in hand rolled sushi or as part of a bento box for lunch.
We also love it with a simple side of wafu salad or Japanese potato salad.
For maximum crispy crunch, reheat tonkatsu in the air fryer on a lower temperature – around 120°C / 250°F for 5 – 7 minutes until heated through. (However if you prefer speed over crunch you can heat it in the microwave as well).
Variations
- Katsu Sando – Instead of slicing the tonkatsu into strips, pop it between two slices of buttered white bread. For best results, use Japanese shokupan bread if you can. (And don’t forget the tonkatsu sauce!)
- Katsu Curry Udon – Serve your freshly cooked tonkatsu slices on top of a big bowl of curry udon.
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★ Did you make this recipe? Please leave a comment and a star rating below!
Ingredients
- 2 boneless pork cutlets also known as pork loin steaks
- ¾ cup panko bread crumbs
- 1 egg
- 2 tbsp plain flour / all purpose flour
- 1 tbsp cornstarch / cornflour sub potato starch or plain flour
- 3 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Place the pork cutlets between two layers of baking paper, and pound with a rolling pin to flatten. You want an even thickness, around 1 cm / ½ in thick.2 boneless pork cutlets
- Get out three plates. Place the plain flour and cornstarch on the first plate and mix. Crack the egg onto the second plate and lightly beat. Pour the panko bread crumbs, 1 tbsp of vegetable oil and optional salt and pepper onto the third plate, and roughly mix together.¾ cup panko bread crumbs, 1 egg, 2 tbsp plain flour / all purpose flour, 1 tbsp cornstarch / cornflour, 3 tbsp vegetable oil, Salt and pepper
- Pick up a pork cutlet and coat with the flour mix first, then dip into egg and finally, coat with the panko crumbs. Make sure all areas are covered well.
- Set your air fryer at 180°C / 360°F. Add in your crumbed pork, then drizzle another 1 tbsp of oil over the top.3 tbsp vegetable oil
- Cook for 12 minutes, then flip over. Oil this side with the final 1 tbsp of oil and cook for a further 12 minutes.3 tbsp vegetable oil
- Crank the heat up to 200°C / 400°F and cook for a final 3 minutes or until golden brown.
- Note: Cooking times may vary between brands, this was cooked in the Ninja Foodi
- Slice while hot with a large knife and serve with tonkatsu sauce and veggies or in katsu curry.
Video
Recipe Notes
- Pork Fat – You can leave it on or trim it off, it’s up to you. We found it’s not chewy at all, and melts in your mouth after frying!
- Big Knife – Use a big, chunky butcher’s knife for slicing the tonkatsu to achieve a nice even cut without pulling off the crumb. Try to cut it while it’s still quite hot.
- Serving Slices – To serve after slicing, use the wide blade of the knife to slide under the tonkatsu pieces and use your hand to hold it on top. Then slide straight onto your sushi rice or plate.
- Katsu Sando – Instead of slicing the tonkatsu into strips, pop it between two slices of buttered white bread. For best results, use Japanese shokupan bread if you can. (And don’t forget the tonkatsu sauce!)
- Katsu Curry Udon – Serve your freshly cooked tonkatsu slices on top of a big bowl of curry udon.
Nutrition
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