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Pork Cutlet (tonkatsu 豚カツ)

Source: unknown, posted by 김예본 in the cooking party Kakaotalk channel.


  • 450g (1lb) thin cut pork chops
  • salt
  • ground black pepper
  • small amount of red wine (rice wine/mirin would work)
  • 1 tbsp minced ginger
  • 2 eggs
  • 40g korean frying mix (according to imgur poster, may replace with 1/4 cup flour, 1.5 tbsp potato starch, 1 tsp baking powder)
  • 50g panko
  • 1L cooking oil (e.g. canola)


  1. Cut pork chops as thin as possible (1/4 inch).
  2. Pound pork chops thinner
    1. Place meat on a cutting board
    2. Cover with plastic wrap
    3. beat with some blunt instrument such as your fist, a meat hammer, or a rolling pin
  3. Season each piece of meat with salt and pepper.
  4. Spread wine and ginger on each piece.
  5. Place and eggs in a bowl and lightly beat.
  6. Place panko and frying mix on plates.
  7. Heat oil to cooking temperature and then set to medium heat.
  8. Dip each pork chop first in the frying mix, then the eggs, then finally the panko.
  9. Fry until golden brown.

Fried pork cutlet tastes good with cream pasta or can be eaten as a rice bowl as tonkatsudon.

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