Japan's beloved breaded pork cutlet — thick-cut pork loin or fillet coated in panko breadcrumbs and deep-fried, served with shredded cabbage and tonkatsu sauce; a Meiji-era adaptation of Western schnitzel that became distinctly Japanese.
Meiji-era Western food
Tonkatsu belongs to yōshoku — Japan’s Meiji-era (1868–1912) adaptation of Western foods. As Japan opened to Western influence, foreign meat dishes were adapted to Japanese ingredients and techniques. Tonkatsu derives from European schnitzel but diverged significantly: it uses much thicker cuts, panko (Japanese coarse breadcrumbs that fry lighter and crispier than fine European breadcrumbs), a specific frying technique, and the iconic tonkatsu sauce.
Panko
Panko (パン粉 — “bread flour”) is made from bread baked without a crust using electric current (electroheating) rather than conventional heat, producing a white crumb with large, flaky particles that stay crispier longer when fried. Regular breadcrumbs are denser and absorb more oil; panko creates a lighter, airier, crunchier coating.
Rosu vs. hire
Rosu (loin) — the more popular cut; more marbling and fat cap running along one edge; richer flavour. Hire (fillet/tenderloin) — leaner, more tender, milder; preferred by those who want less fat. The fat cap on rosu should be scored (cut through the fat and membrane) before cooking to prevent curling.
Katsu curry
Katsu karē — tonkatsu served over Japanese curry rice — is one of Japan’s most beloved comfort dishes. The fried cutlet is placed on top of rice and Japanese curry sauce, creating a combination of crunch, richness, and the sweet-spicy curry.
Find more foods by letter
Tonkatsu starts with T and ends with U. Browse other foods along the same letter.
Foods that contain a letter from "Tonkatsu":