Boneless pork cutlets are breaded with panko breadcrumbs then baked on a wire rack until they’re crispy on the outside and juicy on the inside. So much better than take-out!
If you’ve ever wished you could make a crispy pork cutlet in your oven, then this recipe for Crispy Baked Tonkatsu is the recipe you’ve been looking for!
I first learned to make tonkatsu years ago at a church cooking class, but I don’t love the process of frying the cutlets in oil on the stovetop, so I’ve been searching for a great, crispy baked version ever since.
And I’m happy to say that I’ve finally perfected making a crispy pork cutlets in the oven. The secret is moistly in the technique.
One big factor in making amazing tonkatsu in your oven is baking the breaded cutlets on a wire rack that’s placed over a rimmed baking sheet.
This let’s air circulate all around the pork as it cooks, and also prevents the breadcrumb coating on the bottom from getting crushed and soggy.
The biggest secret though, to oven-baked tonakatsu, is toasting the panko breadcrumbs before you bread your cutlets!
I learned this trick from Just One Cookbook, and let me tell you, it is a complete game changer. In fact, I can’t wait to try this technique to make ALL the crispy, breaded things in my oven.
Sure, it’s an extra step, but one that takes about 5 minutes and makes a world of difference in the finished dish.
I’ve included the recipe for an easy tankatsu sauce to make this dish more authentic. But this is a great technique for making any kind of breaded cutlet or filet in your oven.
Once you try this recipe for Crispy Baked Tonkatsu (Breaded Pork Cutlets) you’ll be able to make this popular take-out dish at home any time you like. Enjoy!
What should I serve with Crispy Baked Tonkatsu?
We like to enjoy these crispy pork cutlets as part of an Asian-inspired meal, so our go-to side dishes are usually rice or noodles. These are some of our favorite things to have with our tonkatsu:
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Tips for making Crispy Breaded Tonkatsu:
- Don’t skip the important techniques outlined in the recipe, such as baking the pork cutlets on a wire rack, and toasting the breadcrumbs before coating your pork.
- If you can’t find pork cutlets, you can use boneless pork chops and that have been pounded with a meat tenderizer to about 1/4 inch thick.
- Press the toasted panko onto each cutlet to achieve a thick, crispy coating.
- Cut the tonkatsu into 1 inch strips for serving, so it can be eaten with chopsticks, if desired.
Here’s what you’ll need to make Crispy Baked Tonkatsu (Breaded Pork Cutlets)
- Pork cutlets
- Panko breadcrumbs
- Olive oil
- Flour
- Eggs
- Salt and pepper
- Tonkatsu sauce, for serving
Crispy Baked Tonkatsu (Breaded Pork Cutlets)
Ingredients
For the pork
- 1 1/2 cups panko breadcrumbs
- 3 tablespoons olive oil divided
- 6 boneless pork cutlets
- Salt and pepper to taste
- 1/2 cup flour
- 2 eggs beaten
For the tonkatsu sauce
- 1/3 cup ketchup
- 1/4 cup Worcestershire sauce
- 2 tablespoons brown sugar
- 2 teaspoons soy sauce
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon grated fresh ginger
Instructions
- Preheat oven to 400 degrees. Place an oven-safe wire rack inside of a rimmed baking sheet and spray with non-stick cooking spray.
- Heat 2 tablespoons of the olive oil in a large skillet. Add the panko and stir to coat. Cook until the panko is golden brown. Season with salt and pepper and transfer to a shallow dish. Toss with the remaining tablespoon of olive oil.
- Season the pork cutlets with salt and pepper. Place the flour and beaten eggs in two separate shallow dishes or bowls.
- Dredge each cutlet in flour, then dip in the beaten egg. Coat each cutlet in the panko crumbs, packing on the crumbs to coat well. Place on the wire rack.
- Bake for 15-20 minutes, or until the coating is dark golden brown and the internal temperature of the pork reaches 145 degrees.
- While the pork cooks, make the tonkatsu sauce by whisking all of the ingredients together in a medium bowl.
- Serve the tonkatsu with the sauce for dipping. Unused sauce may be stored for up to one month in the refrigerator.
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Nutrition
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Who Dished It Up First: Adapted from Just One Cookbook
