Better than take out, this easy Pork Katsu recipe is tender, juicy and crispy. Crunchy panko coated pork is pan-fried until golden then served with a savory Tonkatsu sauce. Always a frequent request in our house!

Sliced pork Katsu on a bed of rice with sauce being drizzled on top

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Japanese Pork Katsu

We love our favorite Japanese take out restaurant but for awhile it was closed and we were going through a bit of withdrawal.

I’m not a big DIY sushi recipe person but I DO love making these easy Spicy Tuna Sundaes because they’re not much work. And this Kani Salad was a creation made out of necessity, too.

But the one thing Landon missed the most was the Pork Katsu, or Tonkatsu, because he’s not a sushi guy. But he does love the buttery, crunchy, crispy golden pork that’s served with a savory sauce. And we love it, too!

What is Pork Katsu

Tonkatsu, also known as Pork Katsu, is a breaded, deep fried thinly sliced pork cutlet that’s served with a Japanese Worcestershire sauce.

It’s pretty simple to make because it’s simply coated in panko bread crumbs and fried in a bit of oil.

Sliced pork Katsu on a square blue and white plate with rice and two stainless steel chopsticks.

Similar to this Parmesan Crusted Chicken we love so much, this easy pan fried pork chop is a go-to when weeknights are busy and dinner time is limited.

The word “Ton” means pork while “Katsu” is derived from the word Katsuretu  which means cutlet. Usually made with beef, pork was introduced to the Katsu world in 1899 at a restaurant called Rengatei in Tokyo.

How To Make Tonkatsu

Pork Katsu couldn’t be easier to make. And you don’t need many ingredients to get the job done.

  1. Pound the pork cutlets with a meat mallet until about 1/2 inch thick.
  2. Season the flour with salt and pepper.
  3. Dredge the pork in the flour, dip in the egg and then coat in the breadcrumbs.
  4. Heat the oil in a skillet.
  5. Fry the pork in the hot oil until golden and crispy.
  6. Transfer to a platter.
  7. Make the pork Katsu sauce by whisking the ingredients in a bowl.
  8. Serve the pork with the sauce.

If you don’t want to use pork, or don’t have it on hand, you can substitute the pork with boneless skinless chicken breasts for a tasty chicken Katsu!

cast iron skillet with silicon handle sleeve

This Cast Iron Skillet from Lodge is my favorite cookware. A true workhorse in the kitchen, this pan is priced under $30. A must have in your cooking arsenal.

This post may contain affiliate links which won’t change your price but will share some commission.

Pork Katsu on rice plated on a square plate sprinkled with chopped green onions.

What Is Panko

Panko breadcrumbs are a medium size bread crumb and that is perfect for Tonkatsu. Italian breadcrumbs are too light and won’t give you the crispy coating that Katsu is known for.

You can find Panko breadcrumbs in just about any grocery store or online.

While we love the convenience of picking up a box of Panko breadcrumbs at the store, I like to stock up on this brand because they fry up extra crispy every time. I’ve swapped out most traditional breadcrumbs for these in almost all my recipes.

Piece of pork Katsu held with chopsticks

How To Make Tonkatsu Sauce

Katsu sauce is a Worcestershire based sauce that’s tangy and perfect on the fried pork cutlets. You can buy it at most stores but it’s easy to make.

Just whisk together 1 part Worcestershire sauce with 2 parts ketchup. I added a few other ingredients to make the flavor pop even more but it’s a little more over the top than a traditional Katsu sauce.

blue and white floral bowl with Tonkatsu sauce.

What To Serve With Pork Katsu

We love to serve our Pork Katsu on rice with a side of our favorite Cucumber Kimchi recipe! I know it’s not traditional but the tang of the pickled cucumbers with the crunch of the pork is the perfect match!

You can also serve Tonkatsu with a simple Asian Slaw or a no cook Noodle Salad. We also love it with this simple fried rice even though it’s not a traditional side…..but are any of these? LOL!

We also love it with Yum Yum Sauce instead of the Tonkatsu sauce it’s traditionally served with.

Cucumber Kimchi in a blue and white bowl on a white background.

More Easy Pork Recipes

If you love this easy Pork Katsu recipe, you should also try this Kalua Pork….it’s classic Hawaiian and CRAZY easy to make in the slow cooker.

We also love this Parmesan Crusted Pork Chop that’s baked in the oven and our favorite Pork with Honey Garlic Sauce. All so easy and so tasty!


Sliced pork Katsu on a bed of rice with sauce being drizzled on top

Get the Recipe: Japanese Pork Katsu Recipe

Quick and easy, golden and crispy Pork Tonkatsu recipe is fried to perfection and served with a tangy Tonkatsu sauce that whips up in seconds.
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For the Pork Katsu:

  • 4 boneless pork loin chops, approximately 1″ thick
  • 1/4 tsp kosher salt
  • 1/4 tsp fresh ground pepper
  • 1/2 cup all purpose flour
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1 cup canola oil, or other oil suitable for high temperature frying like peanut oil

For the sauce:

  • 1/4 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 1/2 teaspoon granulated sugar
  • 1 1/2 teaspoons soy sauce


  • 1 frying pan


  • Using a meat mallet, pound the pork evenly until 1/2 inch in thickness.
  • Season the flour with salt and pepper in a shallow dish. Add the eggs to a separate shallow dish and the breadcrumbs in a third.
  • Dredge the pork in the flour and coat on both sides.
  • Dip the pork in the eggs and then coat with bread crumbs on both sides.
  • Heat deep frying oil to 350˚ F.
  • Add the pork to the oil and fry until golden brown, approximately 5 minutes. Flip the pork and cook for an additional 3 minutes.
  • Transfer the pork to a cooling rack to rest for 2-3 minutes.
  • Whisk together the ingredients for the sauce and set aside.
  • Slice the pork into 5-6 pieces and serve with the sauce.


You can make the pork Katsu in advance and reheat in the oven on a baking sheet with a cooling rack on top. Heat at 425˚F for 5-10 minutes until crispy and warmed through.
Tonkatsu sauce can be made up to 1 week in advance and stored in the refrigerator until ready to use.
Calories: 356kcal, Carbohydrates: 23g, Protein: 35g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 172mg, Sodium: 351mg, Potassium: 576mg, Fiber: 1g, Sugar: 1g, Vitamin A: 119IU, Calcium: 49mg, Iron: 3mg