Crispy Pork Tonkatsu in the CrumbleCoat Fry Pan

Name: Crispy Pork Tonkatsu in the CrumbleCoat Fry Pan
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2
Ingredients: 2 pork loin medallions; ¾ cup panko breadcrumbs; 2 eggs, whisked; ¾ cup plain flour; Neutral oil for frying (approx. 1 litre, peanut, rice bran, or canola work well); 2 cups finely shredded red cabbage (a mandoline works best); ½ cucumber finely sliced; 1 tbsp rice wine vinegar; 2 tsp sesame oil; 2 tsp mirin; Tonkatsu sauce; Pickled ginger or pickled onions; Kewpie mayonnaise

by Alyssa Rendall

A satisfyingly crunchy classic, made even better with our non-stick, non-toxic CrumbleCoat Fry Pan.

If there were ever a dish that proves how magical a good fry pan can be, it’s pork tonkatsu. Golden, shatteringly crisp, juicy in the centre, and surprisingly simple to pull off at home, especially when your cookware is on your side.

Our CrumbleCoat Fry Pan makes shallow-frying a dream thanks to its truly non-stick surface, even heat distribution, and ability to deliver that restaurant-worthy crust without clinging, tearing, or turning your kitchen into chaos. A clean flip, an even fry, and the kind of crunch you can hear from the next room… yes please.

Paired with a quick sesame-tossed cabbage and all the classic condiments, this is an easy weeknight favourite that feels like a treat every time.

Why This Works So Well in the CrumbleCoat Fry Pan

Truly non-stick: crumbs crisp up instead of glueing to the pan.
Even heat: consistent browning, no patchy spots.
Effortless cleanup: once cooled, a single wipe lifts everything away.
Non-toxic ceramic coating: all the performance of stainless steel, with none of the sticking.

If you make this recipe…

Tag us @crumble, nothing makes us happier than seeing your CrumbleCoat creations come to life.

Crispy Pork Tonkatsu in the CrumbleCoat Fry Pan

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

12 minutes

Ingredients

2 pork loin medallions
¾ cup panko breadcrumbs
2 eggs, whisked
¾ cup plain flour
Neutral oil for frying (approx. 1 litre, peanut, rice bran, or canola work well)
2 cups finely shredded red cabbage (a mandoline works best)
½ cucumber finely sliced
1 tbsp rice wine vinegar
2 tsp sesame oil
2 tsp mirin
Tonkatsu sauce
Pickled ginger or pickled onions
Kewpie mayonnaise

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Directions

Trim any excess fat from the pork medallions. Place them on a chopping board and either butterfly them or cover with cling wrap and use a meat mallet to gently flatten to about 2 cm thickness. This ensures fast cooking and a perfectly tender bite.
Arrange three shallow bowls in a row: one with flour, one with whisked eggs, one with panko crumbs.
Coat each pork piece in this order:
flour → egg → panko
Press the crumbs on firmly so they adhere. Place crumbed cutlets on a plate while you prepare the rest.
In a bowl, combine the shredded cabbage with vinegar, sesame oil, and mirin. Mix well to evenly coat. Set aside to lightly pickle while you fry the pork.
Pour neutral oil into your CrumbleCoat Fry Pan, enough for shallow frying.
To check if it’s ready, dip the end of a wooden skewer into the oil. If small bubbles gather around it, you’re good to go.
Working in batches if needed, gently lower the pork into the hot oil.
Fry for 3-4 minutes per side, or until the crust is deep golden and crisp.
Total cook time should be around 7–8 minutes, depending on thickness.
Thanks to the CrumbleCoat surface, flipping is effortless and the crust stays exactly where it should: on the pork, not the pan.
Remove and place on a wire rack to drain for a minute or two.
On each plate, add a generous scoop of your sesame cabbage.
Slice the pork on an angle for that signature tonkatsu look, then place alongside the salad.
Finish with: a drizzle of tonkatsu sauce, a dollop of Kewpie, a little pickled ginger or onions for brightness.
Crunch in immediately.