TONKATSU (Japanese Pork Cutterlet)

Make these Japanese-style pork cutlets in 20 minutes or less.

Jason and I are always trying to save money. He is a starving graduate student, and I am working two jobs (which include blog work because, let’s be honest – blogging can be a full-time gig!) To pay off the high credit card debt and save for a home. Budgeting for groceries is crucial at this point.

When I plan my meals for the week, it’s important to me to choose recipes that I already have the majority of ingredients in, such as tonkatsu. I can usually buy a pound (about $3.99/pound) of boneless pork for Trader Joe’s with pantry staples such as flour, eggs, and rice. Panko is also a good option. A pound is enough to feed two people. So, providing a group of two for only $4 won’t break the bank. This recipe is easy to make, and you can freeze the cutlets for later use.


  • 1 cup vegetable oil
  • Pork chops 1 pound, boneless
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • 1/2 cup all-purpose flour
  • One large egg, beaten
  • Panko* Bread Crumbs 1 cup
  • Rice cooked for serving
  • Tonkatsu sauce for serving


  • Heat the corn oil in a large pan over medium heat.
  • To taste, season pork chops with pepper and salt. One at a time, dredge the pork chops into flour, dip them in egg, and then coat them with Panko.
  • Add the pork chops in batches to the pan, two or three at a time. Cook until they are evenly golden brown and crispy (about 3-4 minutes per side). Transfer the pork chops to a plate lined with paper towels.
  • If desired, serve immediately with tonkatsu and rice.

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