Katsudon - Sweet egg topped breaded pork cutlet - recipe and video

These breaded pork cutlets are easy to make and a classic Japanese dinner.  sliced and served with a sweet onion and egg topping 
Course dinner
Cuisine Japanese
Keyword breaded pork, katsudon, tonkatsu
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 352kcal
Author Ashlee Marie


Pork cutlet

  • 4 boneless pork chops - not thin and not thick
  • all-purpose flour
  • 2 eggs slightly beaten
  • Japanese panko bread crumbs
  • cooking oil - vegtable is fine

Katsudon sauce

  • 5 Tbsp mirin rice cooking wine
  • 2 tsp oyster sauce
  • 3 Tbsp soy sauce
  • 1/2 tsp fish sauce
  • 1 1/2 C broth chicken, beef or vegtable
  • 1 tsp granulated sugar
  • 1 batch sliced green onions 1 batch
  • 4 eggs lightly beaten


pork cutlet

  • heat the oil to medium high/high
  • using the flat side of a meat mallet pound the pork chops out until about double in size (and half the thickness) - I use a quart sized freezer bag for this to keep everythign cleaner
  • dip both sides into the flour and shake the excess off
  • dip into the egg mixture and cover both sides
  • dip into the bread crumbs. I like to add more to the top and press in vs just dipping for better coverage
  • place into the hot oil - it should bubble right away - watch for the color, (flipping half way through) you want it golden on both sides
  • let drain on a paper towel
  • slice and serve over rice

katsudon sauce

  • Add the first 5 ingredients to a saucepan and bring to a boil
  • add the green onions and egg and give it a stir, take off the heat when the egg is about half way set
  • Pour over the cutlet and enjoy!



Calories: 352kcal | Carbohydrates: 12g | Protein: 39g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 335mg | Sodium: 1568mg | Potassium: 620mg | Fiber: 1g | Sugar: 7g | Vitamin A: 544IU | Calcium: 49mg | Iron: 2mg