Last updated
Overview
Cook the pork gently first, then bread and fry it just long enough to turn the crust crisp and golden. Measure the unpounded cutlet at its thickest point and use the matching line in the chart.
Time and temperature
Swipe to see all columns
| Texture | Bath setting | More than | Up to | Cook time |
|---|---|---|---|---|
| Tender | 142°F | — | 3/4 inch | 1 hour 30 minutes |
| Tender | 142°F | 3/4 inch | 1 1/8 inches | 1 hour 45 minutes |
Measure the food at its thickest point after trimming, then choose the line that fits. Start timing when the bag goes into the fully heated water bath. Read the Cook safely section before serving.
Choose your texture
- 142°FTender
- Juicy pork under a crisp, golden panko crust.
Best for
- Classic tonkatsu dinners
- Katsu curry served immediately
- Katsu sandwiches served immediately
Notes
- Select the complete 1 hour 30 minutes row up to 3/4 inch thick or 1 hour 45 minutes row more than 3/4 inch and up to 1 1/8 inches thick.
- Keep breading outside the bag, finish right away with clean equipment, and serve right away.
Tips
- Use only unpounded, boneless, label-verified whole pork loin cutlets with two broad faces.
- Japanese panko makes a light, crisp coating during the prompt finish.
- Prepare the breading station and accompaniments near the end of the bath so service stays immediate.
Get it ready
- Trim and shape each cutlet without folding or tying it.
- Measure each piece at its thickest point and use the matching line in the chart.
- Season with salt, spices, or dry herbs; save wet marinades and sauces for the finish.
- Seal each cutlet in its own food-safe bag, or arrange several in one flat layer without overlap.
- Put the bag into the fully heated water bath and start the timer.
Finish and serve
- Take the cutlets out of the bag and pat them very dry.
- Coat them with flour, egg, and panko.
- Fry until the crust is crisp and golden, rest for at least 3 minutes, then slice and serve.
Useful tips
- Use Japanese panko for the characteristic light, crisp tonkatsu coating.
- Do not pound the pork. Buy or cut an unpounded, boneless, label-verified whole loin cutlet already within the 3/4 inch or 1 1/8 inches row.
Questions
QTender: What cut of pork qualifies?
QTender: Can I pound the cutlet to make it thinner?
Cook safely
These times are for thawed pork that starts refrigerator-cold and is shaped like a typical single serving. Measure it at the thickest point, keep the water at the listed temperature for the full time, and serve right away.
If the meat is mechanically tenderized, injected, rolled, stuffed, frozen, or unusually shaped, follow the package directions or cook the thickest part to 145°F and rest it for at least 3 minutes.
A quick sear adds crust, but it does not replace the cooking time.