Wako Donkasu | Tonkatsu

I love everything fried. Meat, seafood, vegetables, everything fried is always 100 times more amazing, right? My favorite place to get tonkatsu or simply fried pork chop is at Wako, which is a restaurant specializing in all type of katsu.  My favorite here is the tonkatsu.  They have a chicken katsu, but I find that to be a little too dry.  Pork is definitely a lot juicier.  However,  if you cannot eat pork, please substitute with chicken breast.  While Wako is my favorite katsu place, it is definitely on the pricier side.  I like to recreate this dish at home since it is healthier and cheaper. Here is how:


  • 4 pork loin chops (no bones)
  • salt and pepper
  • 1/2 cup all purpose flour
  • 1-2 eggs
  • 1 cup panko breading
  • oil for deep frying


  • First, make small cuts all over pork chops with the tip of your knife.
  • Lightly sprinkle salt and pepper on both sides of meat for flavor.
  • Coat the meat with flour, dip in eggs, then cover with panko breading.
  • Heat deep frying oil to 350 F, and deep fry crumb-covered meat.
  • Fry until color turns golden brown and meat floats in the oil, about 5-8 minutes, turning once or twice.
  • Set the meat on a cooling rack for a minute.
  • Cut into 5-6 pieces each.