Tonkatsu (Breaded Pork Cutlet)
From: Japan
Servings:
4
Difficulty:
Medium
Ingredients
- 4 pork loin cutlets (about 150-200g each)
- Salt and white pepper
- For dredging: 3 shallow dishes with:
- - All-purpose flour
- - 2 beaten eggs
- - Panko breadcrumbs (Japanese-style)
- Vegetable oil for deep frying
- Shredded cabbage (raw), very finely shredded
- For tonkatsu sauce: ¼ cup Worcestershire sauce
- 3 tbsp ketchup
- 1 tbsp oyster sauce
- 1 tsp sugar
- For serving: steamed white rice, miso soup, tonkatsu sauce, mustard, lemon wedges
Instructions
- SAUCE: Mix Worcestershire, ketchup, oyster sauce, sugar in a small bowl. Set aside.
- PREP:
- 1. Place pork cutlets between sheets of plastic or parchment.
- 2. Pound gently but firmly with a meat mallet to about 1cm thickness.
- 3. Season both sides with salt and white pepper.
- BREAD:
- 4. Dredge each cutlet in flour, shaking off excess.
- 5. Dip in beaten egg, coating both sides and edges.
- 6. Press into panko breadcrumbs, coating thoroughly. Don't press too hard—panko should create a light, crispy coating.
- FRY:
- 7. Heat oil to 170-180°C in a deep pan (oil should be about 5-7cm deep).
- 8. Carefully place breaded cutlet in hot oil. Fry for 2-3 minutes until golden and crisp.
- 9. Fry the other side for 1-2 minutes more until cooked through. Pork should be tender and juicy inside, golden and crispy outside.
- 10. Remove to a wire rack to drain (not paper towels, which would make it soggy).
- SERVE:
- 11. Slice tonkatsu into 2cm strips, arranging on a plate.
- 12. Serve with:
- - Steamed rice
- - Shredded cabbage (often served on the side, for eating alongside tonkatsu)
- - Small bowl of tonkatsu sauce
- - Small bowl of miso soup
- - Lemon wedge and mustard on the side
- 13. Pour tonkatsu sauce over the sliced tonkatsu or dip each piece as you eat.