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5 from 1 vote

Cheese Tonkatsu


  • 100-150 grams Pork Tenderloin (Or Pork Loin, Or Boneless Pork Chops)
  • Few shakes of Salt
  • Few shakes of Black Pepper
  • Few sticks of Mozzarella Cheese (Ok to use String Cheese too)

Bread Coating

  • 1 cup Flour
  • 2-3 Eggs
  • 1 cup Breadcrumbs (Or Use Panko)


Prep Pork

  • Choose a meat tenderizer, the back of your knife or a frying pan. Then pound out each piece of pork. Try to pound them out at thin as you can without ripping the meat.
  • Then season each side with salt and black pepper.

Roll Tonkatsu

  • Measure and cut off a piece of mozzarella so that it fits snug into your pork piece. (Cut off a big piece to make it extra-cheesy). Place the cheese block at one end of the pork piece, tuck in the ends and wrap it up. Repeat for each piece.
  • Then cut off a piece of plastic wrap. Roll the rolled pork into the plastic wrap. Twist off the ends like a candy wrapper (reference video). Then place in the freezer for 10 minutes so that it can firm up. In the meanwhile, prep the flour, eggs and breadcrumbs.

Bread pieces & fry

  • Place flour, beaten eggs and breadcrumbs into 3 separate pans. (Note: Make sure to beat the eggs well so you don't get globs). Take the meat pieces out of the freezer and unwrap them from the plastic wrap. Dip each meat roll into the flour first, then into the beaten eggs and then finally into the breadcrumbs. (If you will meal prep, at this stage, wrap them back up in plastic wrap and place in the freezer... then cook whenever you want)
  • Heat vegetable oil to 350 F (175 C), and deep-fry each pork roll. You can check the temperature by dropping a bread crumb. If it comes up to the surface right after it's dropped, it's good.
  • Fry until the pieces turns a nice golden brown. Let it rest for a few minutes before cutting down the middle.
  • Serve with a small side of rice, thinly sliced cabbage and a side of your favorite marinara sauce. Bon Appetit!