Katsu-Style Pork Cutlet with Tonkatsu Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 drafted and published.

Crispy breaded pork cutlets fried to golden perfection and served with a tangy, savory homemade tonkatsu sauce for a classic Japanese comfort dish. This Japanese recipe, ready in about 30 minutes, pairs pork loin cutlets, all-purpose flour, egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 480 cal/serving

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Ingredients

4 pieces (about 1/2 inch thick, 1 lb total) pork loin cutlets
1/2 cup all-purpose flour
1 large, beaten egg
1 cup panko breadcrumbs
1 cup for frying vegetable oil
3 tbsp ketchup
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp mirin
1 tsp sugar

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Instructions

Step 1: Pat dry 4 pork loin cutlets and season lightly with salt and pepper. Dredge each cutlet first in 1/2 cup all-purpose flour, shaking off excess, then dip into 1 beaten large egg, and finally coat evenly with 1 cup panko breadcrumbs.
Step 2: Heat 1 cup vegetable oil in a deep skillet or frying pan over medium heat to 350°F. Fry the breaded cutlets one or two at a time for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
Step 3: In a small bowl, whisk together 3 tbsp ketchup, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sugar until smooth to make tonkatsu sauce. Serve the pork cutlets sliced with the sauce drizzled on top or on the side for dipping.