Easy Crispy Pork Katsu Recipe With Tonkatsu Sauce (20 Minutes, 9 Ingredients) by Donna John
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Katsu is a popular Japanese dish that is simply crispy breaded cutlets, usually pork or chicken. When this Japanese recipe is made with chicken, it is simply called chicken katsu. When you make the dish with pork, it sometimes becomes pork tonkatsu (ton is the Japanese word for "pork"). But often, it's simply pork katsu, like this quick and easy pork recipe. This crispy pork katsu has minimal prep, is on the table in about 20 minutes and is a budget recipe.
The only ingredients for the Asian pork are boneless pork chops, panko breadcrumbs, flour, an egg and oil to fry the chops up in. For the quick and easy tonkatsu sauce, you need ketchup, Worcestershire sauce, low-sodium soy sauce and granulated sugar. First combine all the sauce ingredients and set it aside while you prep and prepare the pork chops. The pork chops are simply seasoned with salt and pepper, dredged in flour, egg and panko, and fried up quickly in a hot skillet. Drizzle with the tonkatsu sauce and you have a winning pork dinner everyone will enjoy.
Variation: Try this crispy katsu recipe with boneless chicken breast or thighs.
Serve these crispy pork chops and sauce as a high-protein budget dinner with your favorite side dishes. I served mine with roasted potatoes drizzled with spicy mayo and a simple cabbage slaw.
Cuisine: Japanese / Asian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Ingredients
- 2 boneless pork chops, pounded to 1/2-inch thickness
- 1 cup panko breadcrumbs
- 1/2 cup flour
- 1 egg
- cooking oil, for frying
Tonkatsu Sauce
- 1/4 cup ketchup
- 3 tablespoons Worcestershire sauce
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon granulated sugar
Here's how to make it:
- Make the sauce by stirring all the ingredients together in a small bowl. Set aside. (For even more flavor, add 1/8 teaspoon garlic and onion powder to the tonkatsu sauce.)
- Put the panko into one shallow bowl, the flour into another shallow bowl and the egg whisked together with 2 teaspoons of water in another shallow bowl. Season all three with salt and black pepper.
- Heat enough oil in a nonstick skillet to just cover the bottom over medium-high heat. Season the pounded pork chops with salt and black pepper. Dredge the chops in the flour, shaking off excess, then in the egg, then completely cover with panko. (I used olive oil to cook the pork chops, but vegetable or canola oil would work as well. The oil is ready for frying when you drop a little panko in and it sizzles. Don't start cooking the pork chops until the oil is hot.)
- Put the chops into the hot oil. Cook for about 2 to 5 minutes per side, or until crispy, golden and cooked through.
- Put the pork chops on serving plates and spoon the tonkatsu sauce over the top. This recipe could easily be doubled.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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