Japanese Pork Cutlet Tonkatsu
Main Dishes • Japanese
Description
Cutlets with a thick breading, believed to have come to Japanese cuisine from France: the French word côtelette became katsuretsu in Japan, or simply 'katsu.' Essentially, these are pork chops deep-fried to perfection, a staple food that is even sold frozen in supermarkets. However, homemade tonkatsu is certainly more delicious: featuring a crispy crust made from airy panko breadcrumbs and a juicy center. Before serving, tonkatsu is sliced into strips and accompanied by a fresh cabbage salad and sauce. The recipe is very simple, so give it a try and see for yourself.
Ingredients
- Pork tenderloin 10 oz
- Chicken Egg 1 piece
- Panko breadcrumbs 5 oz
- Wheat Flour 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Tonkatsu sauce to taste
Step-by-Step Guide
Step 1
Cut the pork loin into pieces slightly thicker than 1 cm. Make incisions between the fat and the meat to prevent the connective tissue from pulling the cutlet together.
Step 2
Use the blunt side of a knife to pound the surface of the meat.
Step 3
Rub the meat with salt and pepper.
Step 4
Dust the meat with flour, ensuring it covers the entire surface.
Step 5
In a large bowl that can comfortably hold a piece of pork loin, lightly beat an egg.
Step 6
Dip the meat in the egg, then coat it with breadcrumbs, ensuring there are no bare spots. Transfer the meat to a clean plate and let it rest for 10 minutes.
Step 7
Heat the oil in a deep skillet.
Step 8
Carefully lower the cutlets into the hot oil and fry for 4–5 minutes or until the coating turns a rich golden color.
Step 9
Place the cooked cutlets on a paper towel to absorb excess fat.
Step 10
Cut the tonkatsu into rectangular pieces about 1.5 to 2 cm wide.
Step 11
Serve with cabbage salad and tonkatsu sauce.
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