This Crispy Baked Tonkatsu is a healthier take on the Japanese fried pork cutlet—without sacrificing any of the crunch. Juicy pork medallions are coated in golden panko, baked to crisp perfection, and served with a tangy homemade tonkatsu sauce. Paired with a refreshing cabbage slaw, this dish strikes the perfect balance between comfort and clean eating. Whether you’re new to Japanese cooking or already a fan, this oven-baked version is a must-try.
Baked Tonkatsu
Baked Tonkatsu is a healthier take on a beloved Japanese classic, featuring juicy pork tenderloin medallions coated in golden panko and baked to crispy perfection. Served with a tangy homemade tonkatsu sauce and crisp shredded cabbage slaw, this 20-minute dish is easy, flavorful, and perfect for weeknight dinners.
Equipment
- Oven
- Wire rack
- 2 rimmed baking sheets
- Meat mallet
- Shallow bowls (for breading)
- Large mixing bowl
- Whisk
- Chef’s knife
- Cutting board
Ingredients
- 2 cups panko
- 4 Tbsp olive oil divided
- 2 large eggs
- Kosher salt
- 1 lb pork tenderloin trimmed and cut crosswise into 8 pieces
- 1/2 cup ketchup
- 1/4 cup Worcestershire sauce
- 1 Tbsp reduced-sodium soy sauce
- 1 Tbsp + 1 tsp apple cider vinegar divided
- 1/4 tsp honey
- 1/4 small green cabbage about 12 oz, cored and shredded
- 1/4 small red cabbage about 9 oz, cored and shredded
Instructions
- Preheat oven to 450°F. Place a wire rack inside a rimmed baking sheet.
- On a separate baking sheet, toss panko with 3 tablespoons olive oil. Bake for 3 to 4 minutes until golden brown. Transfer to a shallow bowl.
- In a second shallow bowl, beat the eggs.
- Pound each pork medallion to 1/4-inch thickness and season with 1/4 teaspoon salt. Dip each piece in egg, letting excess drip off, then press into toasted panko. Transfer to prepared rack.
- Roast the breaded pork at 450°F for 10 to 12 minutes, or until golden and cooked through.
- Meanwhile, in a medium bowl, mix ketchup, Worcestershire, soy sauce, and 1 tsp vinegar to make tonkatsu sauce.
- In a large bowl, whisk honey with remaining 1 Tbsp vinegar and 1 Tbsp olive oil. Add both cabbages and toss well to coat.
- Serve pork with slaw and a side of tonkatsu sauce for dipping.
Notes
- Use pre-toasted panko to save time or toast in advance and store for future use.
- Don’t skip pounding the pork—it ensures even cooking and maximum tenderness.
- Store leftover pork and slaw separately to keep breading crisp.
- Tonkatsu sauce can be made ahead and refrigerated for up to 5 days.
- This recipe works well with chicken breast if you prefer poultry over pork.