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Food & Drink

TONKATSU (Japanese Pork Cutterlet)

Jason and I are always trying to save money. He is a starving graduate student, and I am working two jobs (which include blog work because, let’s be honest – blogging can be a full-time gig!) To pay off the high credit card debt and save for a home. Budgeting for groceries is crucial at this point.

When I plan my meals for the week, it’s important to me to choose recipes that I already have the majority of ingredients in, such as tonkatsu. I can usually buy a pound (about $3.99) of boneless pork for Trader Joe’s with pantry staples such as flour, eggs, and rice. Panko is also a good option. A pound is enough to feed two people. So, providing a group of two for only $4 won’t break the bank. This recipe is easy to make, and you can freeze the cutlets for later use.

You can’t get any easier or cheaper than this!


1 cup vegetable oil

Pork chops 1 pound, boneless

To taste, add Kosher Salt and freshly ground Black Pepper

1/2 cup all-purpose flour

1Onelarge egg, beaten

Panko* Bread Crumbs 1 cup

Rice cooked for serving

Tonkatsu sauce for serving

IInstructionsHeat the corn oil in a large pan over medium heat.

To taste, season pork chops with pepper and salt. One at a time, coat pork chops with flour, then dip them in egg and finally in Panko, pressing the crumbs to adhere.

Add the pork chops in batches to the pan, two or three at a time. Cook until they are evenly golden brown and crispy (about 3-4 minutes per side). Transfer the pork chops to a plate lined with paper towels.

If desired, serve immediately with tonkatsu and rice.

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Joseph M. Kay

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