Pork Tonkatsu

Pork Tonkatsu

  • Preparation 20 min
  • Cooking 8 min
  • Servings 4
Featured in RICARDO Magazine COLLECTOR'S ISSUE (p. 111)
  • Nut-free
  • Lactose-free
  • Dairy-free



    • 8 slices white sandwich bread, crust removed and broken into pieces
    • 4 boneless pork chops, about 3/4-inch (2-cm) thick (see note)
    • 1/4 cup (60 ml) cake flour
    • 3 eggs, lightly beaten
    • Canola oil, for frying
    • Tonkatsu sauce, to taste
    • Salt and pepper


Note from Ricardo

To make tonkatsu pork into sandwiches, substitute chops for pork tenderloin. The size and tenderness of the tenderloin are ideal. Dip breaded and fried pork in tonkatsu sauce and place between two slices of white sandwich bread. Remove crust with a knife. Cut sandwich into three equal rectangles and place them on a plate, side by side, cut side up.

Personal Note

To help you with this recipe

Meat Tenderizer

Meat Tenderizer

22.99 $

This practical two-sided tool is made of chrome aluminum. The smooth side is used to pound and flatten meat to your preferred thinness, allowing for even cooking. The textured side, with spikes, is used to tenderize meat or poke tiny holes for easy flavour infusion.

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