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Japanese Breaded Pork Cutlet (Tonkatsu)

Our family friend made this for us to enjoy. It was so awesome, he made it Gluten Free for me.


Japanese Breaded Pork Cutlet (Tonkatsu)


Tonkatsu Sauce

¼ Cup ketchup

2 Tablespoon Soy Sauce

1 ½ Tablespoons Worcestershire Sauce

1 Tablespoon Brown sugar

1 Tablespoon Oyster Sauce (optional)

¼ teaspoon garlic powder


4 boneless pork loin chops, ½ inch thick

Salt & Pepper

2 eggs, beaten

½ Cup flour or cornstarch

2 Cups PANKO breadcrumbs


Vegetable Oil for frying


To make the sauce, in a small bowl combine all the sauce ingredients. Refrigerate until ready to serve.


With a fork poke the pork all over to tenderize it. Then sprinkle both sides with salt and pepper.

Put the flour in a wide shallow bowl, the eggs in another, and the panko in the third.

Heat about ½ inch oil in a large skillet over medium-high heat to 350 degrees.

Dredge the meat into the flour or cornstarch, shake off excess flour, and then dip into the beaten eggs and then into the panko breadcrumbs. Cover the meat evenly with the panko by patting the crumbs onto the meat.

Place the chops into the heated oil. Do not crowd them and keep in a single layer. Fry until browned on one side and turn over to cook on the other side. About 2 minutes per side.

Place on a wire rack and keep warm in a 250-degree oven while you cook the other chops.

Serve by cutting into strips, so you can eat with chopsticks. Serve over steamed rice or sliced cabbage. Serve sauce on top of the pork cutlets.


You can make this in an Air Fryer also. Spray with cooking spray and cook according to your air fryer instructions.


To make Gluten Free, use Gluten Free Panko, Gluten Free Soy Sauce and Worcestershire Sauce, leave out the Oyster sauce. Dairy Free as written.


Jan Dairy Keen


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