Eggless Tonkatsu
Golden, shatteringly crisp pork cutlets are one of the great comfort foods, and this version delivers that satisfying crunch without a single egg in sight. The clever swap here is a milk-and-Dijon mustard mixture that acts as the binding layer, helping the panko breadcrumbs cling just as well as a traditional egg wash would. Pounding the chops to an even thickness means every bite cooks uniformly, and that 10-minute rest on the wire rack before frying is the small step that keeps the coating from sliding off in the pan. The homemade tonkatsu sauce — built from Worcestershire, ketchup, soy sauce, and a hit of dry mustard — is tangy, savory, and miles better than anything from a bottle. Served over a pile of finely shredded cabbage with steamed rice on the side, this makes a complete, deeply satisfying meal for four. It's the kind of weeknight dinner that feels like a restaurant treat without any of the fuss.
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Learn more →Ingredients
4 servings
For the cutlets
- 4 boneless pork loin chops (about 6 oz each, ¾-inch thick)
- ½ tsp kosher salt
- ¼ tsp black pepper
For the breading
- ½ cup all-purpose flour
- ⅓ cup whole milk
- 1 tbsp dijon mustard
- 2 cups panko breadcrumbs
For frying
- ¾ cup neutral oil (such as vegetable or canola oil), plus more if needed
For the tonkatsu sauce
- ¼ cup worcestershire sauce
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 1 tsp sugar
- ½ tsp dry mustard powder
For serving
- 2 cups finely shredded green cabbage, for serving
- steamed white rice, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Stir together the Worcestershire sauce, ketchup, soy sauce, sugar, and dry mustard powder in a small bowl until the sugar dissolves. Set aside.
- 2
Place each pork chop between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides with the salt and pepper.
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