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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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American, Japanese-Inspired
Servings 4 servings
Calories 510 kcal

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.
Keyword baked tonkatsu, oven-fried pork