Japanese pork schnitzel

Japanese pork schnitzel


6 pieces


  • 750g pork fillets, sliced into 4cm chunks
  • 1 cup (150g) plain flour
  • 3 eggs, lightly beaten
  • 1/2 cup (125ml) milk
  • 3 cups panko breadcrumbs
  • vegetable oil for deep frying

Tonkatsu sauce:

  • 1/2 cup (125ml) tomato sauce
  • 1/4 cup (80ml)  Worcestershire sauce
  • 2 tbsp soy sauce
  • 1 tsp mirin (Japanese rice wine)
  • 1 tsp caster sugar
  • 1 tsp English mustard


Step 1. Place the chunks of pork fillet between two pieces of cling film and gently tap with a meat mallet until you have pork steaks that are 5mm thick.

Step 2. Set up a crumbing station by placing the flour on a plate, beating the eggs with milk in a bowl and placing panko breadcrumbs on a plate. Flour, egg-wash and breadcrumb all pork pieces.

Step 3. Place all sauce ingredients into a bowl and whisk until well combined.

Step 4. Heat oil on high in a frying pan and fry each piece, turning halfway through for 2-3 minutes or until golden. Leave to sit on paper towel for a few minutes to drain off the oil. Slice into 1cm thick strips and serve with Tonkatsu sauce.

Japanese pork schnitzels

Serving Suggestions


  • If you drain schnitzel on a wire rack, it stays crisp.
  • This schnitzel also goes well with Kewpie (Japanese-style) mayonnaise.
  • Panko breadcrumbs are essential to a nice crisp and crunchy coating in this recipe.
  • You can make this schnitzel into a cheese-y Chicken parmigiana for a slight variation.
  • If you are fond of an extra crunchy schnitzel then give this Crunchy chicken schnitzel a go.
  • If you think you need a flavour boost then add some garlic like we have in this Garlic chicken schnitzel.
  • Healthy chicken schnitzel is almost a contradiction but we have managed to reduce the fat in this one.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

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