Air Fryer Tonkatsu

If you love pork chops, you’re going to love tonkatsu. It’s a deep-fried pork cutlet that’s golden and crispy served with an incredible dipping sauce, rice and cabbage. The best part is how easy it is to make.

What is tonkatsu?

Tonkatsu is a Japanese dish. “Ton” means pork and “katsu” means cutlet. So essentially, pork cutlet. Pork cutlets coated in bread are deep-fried until crisp, then cut into slices and served with an umami forward dipping sauce.

Where is tonkatsu from?

Tonkatsu was invented in Japan in the Meiji Ear, meaning it’s been around for over a hundred years. It’s loosely based on  French deep-fried veal cutlets. Previously, katsu was made with beef, but the pork version, tonkatsu, was made popular in Tokyo in 1899 at a famous European-style restaurant.

Currently, there are many beloved ways of enjoying tonkatsu: with rice and cabbage, in tonkatsu sandwiches, with curry, and with udon. In Japan there are dedicated tonkatsu restaurants that specialize in making only tonkatsu. Some of the restaurants are even Michelin star rated. Tonkatsu runs the gamut from super fancy to homestyle. You can find tonkatsu in food court fast food style restaurants, at mom and pop shops, casual hip cafes, fully prepared at the grocery store in the ready-to-eat section, and made at home.

The beauty of tonkatsu is in its simplicity: at its core, it’s just a breaded, fried pork chop, refined Japanese style.

The best cut of pork for tonkatsu

In Japan, tonkatsu is made with either pork filet or pork loin cuts. The filets, which are essentially pork tenderloin cut into steaks, are more lean and, as the name implies, more tender. Pork loin, which is from the same part of a pig, is a bit bigger and juicier due to a higher fat content. Pork tenderloin is exclusively sold boneless while pork tenderloin is found bone-in or boneless. Either way, you can always buy whole pork tenderloins or pork loins and cut your own pork steaks/cutlets to your desired thickness. Alternatively, you can buy pork chops. Look for a slightly thicker pork chop with some fat marbling for a juicier tonkotsu.

Tonkatsu ingredients

pork - pork chops are the easiest bet (especially extra thick cut) but even better is if you’re ok cutting your own pork. Pork tenderloin or loin will make for the best final product.

panko - Japanese breadcrumbs are part of the magic of tonkotsu. For this air fryer recipe you’ll need to toast your panko beforehand. More on that below.

flour and eggs- like all breading, you’ll need flour and eggs. The flour helps the egg stick to the pork which in turn helps the bread crumbs stick so you can create a proper crust.

dipping sauce - Tonkatsu just isn’t tonkatsu without dipping sauce and the best of the best is Bachan’s Original Dipping Sauce. It’s sweet and savory and umami forward. The flavors perfectly complement tonkatsu. Stone-ground sesame seeds are crushed into a thick sesame paste and mixed with traditionally brewed Japanese soy sauce, white miso, organic ginger, organic toasted sesame oil, mirin, organic garlic, and tomato paste. It’s like a hug for your tastebuds and tonkatsu. And, if you like a bit of spice, try tonkatsu with Bachan’s Sweet & Spicy Japanese Dipping Sauce.

What is panko?

Panko are Japanese breadcrumbs. They’re similar to regular breadcrumbs, but also have a lot of differences. Once you taste panko, you’ll see why it’s so popular. When you look at panko you’ll notice that the breadcrumbs are quite a bit larger and flat compared to classic bread crumbs. It’s made from a specially baked bread that doesn’t have a crust and with a fluffier, airier texture. As a result, food breaded with panko has a crunchier, crispier texture. You can find panko in most major grocery stores near the breadcrumbs or in the Asian aisle. 

Why do you need to toast panko?

Bread crumbs are the secret to tonkatsu and for this particular recipe, you’ll need to toast the panko in a pan before breading the pork chops. Since we’re not deep frying, toasting the panko in a pan over low heat beforehand gives this air fryer tonkatsu a gorgeous golden crust.

How to make air fryer tonkatsu

Season - Season both sides of the pork chops with salt and pepper.

Toast - add the panko to a dry, nonstick pan and toast over medium low heat, stirring occasionally, until the panko toasts and turns golden brown. When golden, remove the panko from the pan, spreading out on a plate to cool. 

Set up a breading station - lay out three separate shallow bowls big enough to fit your pork chops. In one bowl, add flour; in another bowl, add an egg and lightly beat it; in the last bowl, add the cooled, toasted panko.

Flour - dip the pork chop into the flour, coating all sides well. Dust off any excess flour.

Egg - dip the floured pork chop into the egg, being sure to get all sides. Shake off any excess egg.

Panko - place the floured and egged pork chop into the bowl with the toasted panko. Press down to really get the panko stuck on the pork chop, then flip and press down again on the other side. Use your hands to add some pressure and ensure all parts of the pork chop have panko on it. Set aside and repeat until every cutlet has been breaded.

Air Fry - when it’s time to air fry, preheat the air fryer then air fry the tonkatsu, flipping once, until it’s cooked through. Remove and let rest slightly.

Serve - with a very sharp knife, slice the tonkatsu into strips and serve immediately with thinly sliced cabbage, rice, and plenty of Bachan’s Original Dipping Sauce or Bachan’s Sweet and Spicy Dipping sauce for an extra kick.

What to serve alongside tonkatsu

The typical tonkatsu set meal, or tonkatsu teishoku, comes with the tonkatsu, a bowl of rice, thinly sliced cabbage, Japanese pickles, miso soup, and tonkatsu dipping sauce. Most Japanese people would argue that the pickles are key, second only to the dipping sauce. You can get Japanese pickles in any well stocked Asian grocery store, popular favorites are yellow daikon radish pickles, purple cucumber pickles, and brown burdock pickles.