The deep-fried crumbed Pork Cutlets are called ‘Tonkatsu’ in Japanese. It is hugely popular internationally, but many people avoid cooking them at home, because they don’t want to deep-fry. ‘Tonkatsu’ can be baked in the oven and I like oven-baking method, but they never turn out golden and crispy like deep-fried ones. The other day, when I made toasted ‘Panko’ Breadcrumbs for ‘Lazy Korokke’, I realised the toasted ‘Panko’ would make Oven Baked ‘Tonkatsu’ golden and crispy. Look at the above photo. You wouldn’t think they were baked in the oven.


4 Servings


1 cup ‘Panko’ Breadcrumbs
1 to 2 tablespoons Oil *I used Sunflower Oil
500 to 600g Pork Steaks
Salt and Pepper
2 to 3 tablespoons Plain Flour
1 Egg *whisked well, you might need extra
‘Tonkatsu’ Sauce to serve *You can make it. Find the recipe here.

  1. Make golden crispy ‘Panko’ first. Spread Oil in a frying pan, add ‘Panko’ Breadcrumbs, and mix to combine. Then heat over medium low heat, occasionally tossing and shaking, until golden. Transfer to a bowl and set aside.
  2. Preheat the oven to 220°C. Line a baking tray with baking paper or lightly oil it.
  3. To reduce cooking time, cut the Pork Steaks into large bite size pieces if you prefer. Season with Salt and Pepper and coat with Flour.
  4. Dip them in whisked Egg and finally coat with the golden crispy ‘Panko’.
  5. Place on the tray and bake for 15 to 30 minutes, depending on the size and thickness of the Pork. *Note: I used 7-8mm thick Pork Steaks and I baked 15 minutes.

  6. Enjoy with ‘Tonkatsu’ Sauce.