With a light and crispy crust and tender inside, tonkatsu is a staple at Japanese restaurants. I’ve given this panko pork a slight makeover so it’s pan-fried instead of deep-fried, and I served it with a fantastic wasabi-ginger soy dipping sauce.

Pan-Fried Tonkatsu Recipe

Tonkatsu is a Japanese deep-fried pork cutlet that has a crispy and crunchy outer shell from panko bread crumbs and a moist, tender inside. It’s served with an irresistible thick tonkatsu sauce.

The recipe I’m sharing today is a simplified version where the pork is coated in panko breadcrumbs, but pan-fried instead of deep-fried, and served with a fantastic wasabi ginger soy dipping sauce. I love that this dish uses less oil, creates less mess, takes less time, has fewer calories, and is super tasty!

I like to file this recipe as an under-20-minute meal. This pan-fried pork recipe is not only crazy delicious, but it’s also incredibly quick and easy.

Helpful Tips and Variations

• Dry sherry is a good substitute for saké. The alcohol in saké and dry sherry both cook off, but if you don’t want to use any alcohol, low-sodium chicken broth can be used instead. The flavors will not be as bold, though.
• Wasabi paste. If you cannot find wasabi paste, you can use wasabi powder (which is mixed with water to form a paste), but this is not my preference. I find wasabi powder to be hot, but bland.
• Keep the outer shell crispy. Panko breadcrumbs create this crunchy outer shell to the pork, so don’t ruin it by spooning the sauce on top, which will just make it soggy. Instead, use the sauce for dipping.
• The wasabi-ginger sauce is thin. If you want it to be thicker, you can add a touch of cornstarch while it’s simmering.
• Boneless pork. They need to be 1/2-inch thick. Remove most of the excess fat, but not all of it! The fat will provide flavor.

How to Make Pan-Fried Tonkatsu Step by Step

Gather your ingredients and make the sauce: Whisk ½ cup low-sodium chicken broth, 3 tbsp saké, 3 tbsp low-sodium soy sauce, 3 tsp granulated sugar, and 1 tsp wasabi paste in a small bowl and set it aside.

Place 1 cup of panko breadcrumbs into a shallow dish. Place one egg white in a separate shallow dish, and then dip each pork chop into the egg white and then dredge it in panko.

Cook the pork: In a large nonstick skillet over medium-high heat, warm 2 tbsp oil. Add the pork to the skillet and cook until golden brown. This usually takes me about 4 minutes per side. Adjust the heat if they’re browning too quickly. Transfer the cooked pork to a plate and sprinkle with salt.

Reduce the heat to medium; add 1 tbsp ginger to the pan and cook for about 30 seconds, stirring constantly. Add the chicken broth mixture, scraping the bottom of the pan to loosen any browned bits. Stir in 2 scallions.

Slice and serve: Slice pork and serve on individual plates with snap peas, and with the wasabi ginger sauce for dipping.

What to Serve with Tonkatsu

This dish is typically enjoyed with katsu sauce (thus the name!), which is made up of ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and a few spices. I also like to enjoy this pork with a wasabi/ginger/soy sauce dipping sauce.

I always serve this panko pork with roasted snap peas—they pair perfectly! Though sometimes, I’ll serve sautéed or roasted green vegetables, cooked white rice, or a cool cucumber salad. I find the pork also goes well with miso soup or wonton soup.

More Pork Recipes

• Sweet and Sour Pork
• Bacon Wrapped Pork Tenderloin
• Pulled Pork
• Slow Cooker Pork Carnitas
• Hawaiian Pork Sliders
• Moo Shu Pork