The Crispiest Airfryer Tonkatsu (Japanese Pork Cutlet)

Overhead shot of airfryer tonkatsu (japanese pork cutlet) cropped into a square

The Crispiest Airfryer Tonkatsu (Japanese Pork Cutlet)

This guilt-free Crispy Airfryer Tonkatsu is crispy on the outside and juicy on the inside. Plus, it comes together in under 30 minutes! This is the best homemade Tonkatsu recipe that everyone will love.

Course Lunch & Dinner Recipes

Cuisine Japanese

Prep Time 15

Cook Time 11

Total Time 26

Servings servings

Calories 777kcal

Author Takes Two Eggs

Ingredients

2 Boneless Pork Loins 1/2 inch thick
Salt
Pepper
1 Large Egg
50 g Flour
50 g Panko Bread Crumbs

For Serving

Tonkatsu Sauce
Shredded Cabbage
Cooked White Rice

Instructions

Tenderize the pork. Tenderize the pork by pounding the pork with a tenderizer. If there is a connective tissue in between the meat and fat (fat that is not along the edge), make a couple of slits on the fat line to prevent curling.
Season the pork with a generous amount of salt and pepper. Marinate for at least 20 min.
Brown the panko crumbs. Add the panko crumbs into a frying pan on medium-low heat and gently toss until medium brown. Then transfer to a bowl or tray
Prepare the egg wash. Whisk the egg in one shallow bowl.
Prepare the flour bowl. Place the flour in a second shallow bowl.
Prepare the sliced cabbage. Slice the cabbage into thin pieces and soak in cold water and then drain to dry. Set aside.
Dredge in flour and dip in egg. After 20 min, dredge the meat in flour and remove excess flour. Then dip in the whisked egg. Let excess drip off.
Dredge in flour and dip in egg again. For a second time, dredge the meat in flour and remove excess flour. Then dip in the whisked egg. Let excess drip off.
Coat with panko crumbs. Coat with the panko crumbs by pressing the crumbs into the chicken to make it stick.
Cook the pork. Preheat the air fryer to 325ºF and cook for 7 minutes. Then increase the heat to 375ºF and flip and cook for 4 minutes. The time might vary depending on how large your cuts are. You can test by slicing the pork in half to see if it is still raw. If raw, cook for another 2-3 minutes.
Serve. Slice into 1-inch slivers and serve with tonkatsu sauce, rice, and shredded cabbage. Enjoy!

Notes

Don't trim the fat. The fat along the edge of the pork loin will compensate for the dryness of the meat when it is cooked. However, if there is a connective tissue in between the meat and fat (fat that is not along the edge), make a couple of slits on the fat line to prevent it from curling.
Pound the meat. Pounding the meat improves the pork's texture making it extra tender. If you don’t own a meat pounder, just use the back of your knife to pound.
Be generous with the salt and pepper. The salt and pepper add to the flavor but also acts as an agent that tenderizes the pork as well.
Cooking Time will vary depending on the size of the pork. Make sure the pork is fully cooked by cutting the pork in half and checking if it is cooked.
Storage Instructions. You can store this recipe in an airtight container for up to a week in the refrigerator or up to three months in the freezer. To reheat simply use the air fryer again for that crispy goodness.

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