Crispy Katsu Pork Cutlets with Tonkatsu Sauce

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Breaded pork cutlets fried to golden perfection, served with a tangy homemade tonkatsu sauce for a satisfying Japanese meal. This Japanese-inspired pork recipe, ready in about 30 minutes, pairs pork loin cutlets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 520 cal/serving

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Ingredients

4 pieces, about 1/2 inch thick pork loin cutlets
1 tsp salt
1/2 tsp black pepper
1/2 cup all-purpose flour
2, beaten large eggs
1 1/2 cups panko breadcrumbs
1/2 cup for frying vegetable oil
1/4 cup ketchup
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp mirin
1 tsp sugar

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Instructions

Step 1: Pat 4 pork loin cutlets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Set up a breading station with 1/2 cup all-purpose flour in one shallow dish, 2 beaten large eggs in another, and 1 1/2 cups panko breadcrumbs in a third.
Step 3: Dredge each pork cutlet first in flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs, pressing gently to adhere.
Step 4: In a large skillet, heat 1/2 cup vegetable oil over medium heat until shimmering (about 350°F). Fry the breaded cutlets for 3-4 minutes per side until golden brown and cooked through (internal temperature 145°F).
Step 5: Transfer cutlets to a wire rack to drain excess oil.
Step 6: To make the tonkatsu sauce, whisk together 1/4 cup ketchup, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sugar in a small bowl until smooth.
Step 7: Slice cutlets into strips and serve drizzled with tonkatsu sauce alongside shredded cabbage or steamed rice.