Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Meat
Coating
Frying
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Prepare · About 7 min
- Season 600 g boneless pork loin steaks, 1.5 cm thick, ½ tsp salt, ¼ tsp pepper. Put each ingredient from 60 g plain flour, 2 eggs, beaten, 120 g panko into a separate shallow bowl.
Coat · About 7 min
- Press pork into flour, then egg, then panko. Heat 600 ml neutral oil to 170°C / 340°F in a deep pan less than half full.
Check: The food must be hot through at 170°C / 340°F.
Fry · About 7 min
- Fry two steaks at a time for 5–7 minutes, turning once. Check 63°C / 145°F internally; drain and rest 3 minutes. Serve with 60 g tonkatsu sauce.
Check: The food must be hot through at 63°C / 145°F.
Tips
- Press panko on gently without crushing its flakes.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use chicken breast instead; cook its centre to 74°C / 165°F.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the coating ingredients for Tonkatsu ahead and keep them separate. Coat close to cooking; fry on the serving day for a crisp surface. Keep perishable ingredients refrigerated throughout preparation.
FAQ
What matters most when making Tonkatsu?
Press panko on gently without crushing its flakes.
What can I substitute in Tonkatsu?
Use chicken breast instead; cook its centre to 74°C / 165°F.
Can I prepare Tonkatsu ahead?
Prepare the coating ingredients for Tonkatsu ahead and keep them separate. Coat close to cooking; fry on the serving day for a crisp surface. Keep perishable ingredients refrigerated throughout preparation.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
