Main Course · Dinner · Japanese ·

Japanese Tonkatsu with Cabbage and Tonkatsu Sauce

Name: Japanese Tonkatsu with Cabbage and Tonkatsu Sauce
Prep time: 13 min
Cook time: 40 min
Total time: 53 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Boneless pork loin chops, 4, pounded to ½ inch thickness; All-purpose flour, ½ cup; Eggs, 2 large, beaten; Panko breadcrumbs, 2 cups; Salt and pepper, To taste; Vegetable oil, For frying; Cabbage, 1 small head, finely shredded; Salt, ½ teaspoon; Rice vinegar, 1 tablespoon; Sugar, 1 teaspoon; Worcestershire sauce, 3 tablespoons; Ketchup, 2 tablespoons; Soy sauce, 1 tablespoon; Dijon mustard, 1 teaspoon; Honey, 1 teaspoon

Tonkatsu is a popular Japanese dish featuring breaded and deep-fried pork cutlets, typically served with a zesty tonkatsu sauce and fresh cabbage for a delightful crunch.

4.3(248 reviews)

·By Ethan Brooks·July 25, 2025

Japanese Tonkatsu with Cabbage and Tonkatsu Sauce — Main Course served and photographed from above

Prep

13 min

Cook

40 min

Difficulty

Easy

Serves

Ingredients

Servings

For the Pork Cutlets

For the Cabbage Salad

For the Tonkatsu Sauce

Nutrition

Per serving

Calories: 549 kcal
Protein: 35 g
Carbs: 43.75 g
Fat: 24.25 g
Fiber: 4 g

Whole recipe

Total

Calories: 2195 kcal
Protein: 140 g
Carbs: 175 g
Fat: 97 g
Fiber: 16 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Boneless pork loin chops 4, pounded to ½ inch thickness	800	100	0	40	0
All-purpose flour ½ cup	228	6	48	1	2
Eggs 2 large, beaten	140	12	2	10	0
Panko breadcrumbs 2 cups	428	16	80	2	4
Salt and pepper To taste	0	0	0	0	0
Vegetable oil For frying	400	0	0	44	0
Cabbage 1 small head, finely shredded	100	5	24	0	10
Salt ½ teaspoon	0	0	0	0	0
Rice vinegar 1 tablespoon	3	0	0	0	0
Sugar 1 teaspoon	16	0	4	0	0
Worcestershire sauce 3 tablespoons	13	0	3	0	0
Ketchup 2 tablespoons	34	0	8	0	0
Soy sauce 1 tablespoon	9	1	1	0	0
Dijon mustard 1 teaspoon	3	0	0	0	0
Honey 1 teaspoon	21	0	5	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Pork Cutlets

1
Season pork
Season pork chops with salt and pepper.
2
Dredge in flour
Coat each piece in flour, shaking off excess.
3
Egg and breadcrumb coating
Dip in beaten eggs and coat evenly with panko breadcrumbs.
Tip: Press the breadcrumbs gently into the pork for an extra crispy coating.

Preparing the Cabbage Salad

1
Salt the cabbage
Toss cabbage with salt and let sit for 10 minutes to soften.
2
Rinse and drain
Rinse the cabbage under cold water and drain well.
3
Dress the salad
Mix rice vinegar and sugar, then toss with cabbage.
Tip: Marinate the cabbage early for a more flavorful salad.

How to Make Japanese Tonkatsu with Cabbage and Tonkatsu Sauce

Total time: 53 min · Yields 4 servings

1
Fry the Pork Cutlets
Heat oil in a skillet over medium-high heat and fry each cutlet for 3–4 minutes per side until golden brown.
2
Make the Tonkatsu Sauce
Combine all sauce ingredients in a bowl and mix until smooth.
3
Rest the Cutlets
Allow cutlets to rest on paper towels to absorb excess oil before slicing.