Crispy Baked Tonkatsu (Breaded Pork Cutlets)
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!
Servings: 6 servings
Calories: 727kcal
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.
Nutrition
Serving: 1g | Calories: 727kcal | Carbohydrates: 59g | Protein: 37g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 26g | Cholesterol: 132mg | Sodium: 874mg | Fiber: 3g | Sugar: 10g