Crispy Tonkatsu - Japanese Pork Cutlet

Chopsticks pick up a piece of sliced tonkatsu.

Crispy Tonkatsu - Japanese Pork Cutlet

Crunchy, golden brown tonkatsu, cooked to perfection in 30 mins! Try this amazing air fryer reboot of the iconic panko crumbed Japanese pork cutlets - no deep frying required.

Course Dinner

Cuisine Japanese

Prep Time 5

Total Time 32

Servings tonkatsu

Calories 333kcal

Author Wandercooks

Cost $10

Equipment

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

https://www.youtube.com/watch?v=3y1uEWuhH84

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! It's a good idea to score slits around the edges to help stop it curling up as it cooks.
Cook in Batches – If you plan to feed a crowd, don't be tempted to cook all the cutlets at once. Air fry only 1-2 per batch and leave plenty of space around each cutlet. That way they'll cook up nice and crispy.
Big Knife - Use a big, chunky butcher's knife for slicing the fried tonkatsu to achieve a nice neat slice without breaking off the crumb. We found it to be easier to cut while it's still quite hot.
Serving Slices - Use the wide blade of the knife to slide under the tonkatsu pieces and transfer them straight onto your serving bowl or plate.
Storage - Tonkatsu is best enjoyed hot and crispy immediately after frying, or eaten cold the next day (if properly stored in the fridge in an airtight container). We don’t recommend freezing it.

Nutrition