Recipes|Featured Main
Tonkatsu Japanese Pork Cutlet
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT25M15 Minutes
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Yield:4 Servings
Ingredients
- 4 (6 ounces) boneless pork loin chops, pounded to about 1/4-inch thickness
- Salt and freshly ground black pepper
- ½ cup flour
- 2 eggs, beaten
- 1 ½ cups panko (Japanese breadcrumbs)
- Vegetable or peanut oil for frying
- Shredded cabbage for serving
- Cooked rice
- Your favorite tonkatsu sauce
- 4 (170.1g) boneless pork loin chops, pounded to about 1/4-inch thickness
- Salt and freshly ground black pepper
- 118.29ml flour
- 2 eggs, beaten
- 354.88ml panko (Japanese breadcrumbs)
- Vegetable or peanut oil for frying
- Shredded cabbage for serving
- Cooked rice
- Your favorite tonkatsu sauce
The light, crispy crust pairs with the buttery-ness of the pork to create true comfort. Finish with tonkatsu sauce and serve atop shredded cabbage and rice.
Preparation
STEP 1
Season flattened pork chops with salt and pepper.
STEP 2
Sprinkle flour on a plate, place beaten egg in a shallow bowl or pie dish, and spread panko on another plate.
STEP 3
Lightly coat each cutlet in flour, shaking off excess. Dip in egg, then coat with breadcrumbs, pressing gently to help breadcrumbs stick. Set breaded cutlets aside.
STEP 4
In a large, high-sided pan, heat about 2 inches of oil to 350°F. Working in batches, gently place cutlets in oil.
When browned on one side, carefully flip over.
STEP 5
Continue frying until browned and just cooked through. Cutlets will float when done, about 4-8 minutes total.
Remove to a paper towel-lined platter, cover with foil and hold in a warm oven. Repeat with remaining cutlets (allow oil to return to 350°F between batches).
STEP 6
Serve hot on a bed of shredded cabbage and rice, and top with tonkatsu sauce.