Tonkatsu

By

30 likes 23 klips

These Japanese breaded pork cutlets are crispy, crunchy, and comforting right out of the fryer. Enjoy with rice and tonkatsu sauce.

sjTAIQpLGp Kitchenbowl
Prep Time

30 min

PT30M
Cook Time

15 min

PT15M
Wait Time

--

PT0S PT45M
Tonkatsu

Ingredients

Makes 4
4 servings Makes

Instructions

Step 1

If you have thicker boneless pork loin chops, try to slice them in half so that they are only 1/4" or so thick. Gently score each side in a crosshatch pattern (or alternatively, whack them a few times with the tenderizing side of a meat mallet).

If you have thicker boneless pork loin chops, try to slice them in half so that they are only 1/4" or so thick.  Gently score each side in a crosshatch pattern (or alternatively, whack them a few times with the tenderizing side of a meat mallet).

Step 2

Place one chop into a ziploc bag or between plastic wrap and pound flat to 1/8th inch thick cutlets. Use the flat end of a meat mallet, and be careful not to break apart the cutlet.

Place one chop into a ziploc bag or between plastic wrap and pound flat to 1/8th inch thick cutlets.  Use the flat end of a meat mallet, and be careful not to break apart the cutlet.

Step 3

Prepare your breading station. In one shallow bowl, place the corn starch, salt, and white pepper together. Mix together. In another shallow bowl, gently beat one whole egg. In the last shallow bowl, place the panko crumbs.

Prepare your breading station. In one shallow bowl, place the corn starch, salt, and white pepper together. Mix together. In another shallow bowl, gently beat one whole egg.  In the last shallow bowl, place the panko crumbs.

Step 4

Take one cutlet and coat both sides with the corn starch mixture (shake excess off). Dip into egg. Place into panko crumbs and gently coat the cutlets.

Take one cutlet and coat both sides with the corn starch mixture (shake excess off). Dip into egg. Place into panko crumbs and gently coat the cutlets.

Step 5

Deep fry for a couple of minutes, flip, then fry for another minute or two until the cutlet is golden brown on each side.

Deep fry for a couple of minutes, flip, then fry for another minute or two until the cutlet is golden brown on each side.

Step 6

After pulling the cutlets out of the fryer, let sit for a minute on a cooling rack. Then gently cut the cutlet into strips. Serve immediately with rice and Tonkatsu sauce, or use in another application such as katsu-don or katsu curry rice. (See other recipes coming soon).

After pulling the cutlets out of the fryer, let sit for a minute on a cooling rack.  Then gently cut the cutlet into strips.  Serve immediately with rice and Tonkatsu sauce, or use in another application such as katsu-don or katsu curry rice. (See other recipes coming soon).

Comments

There are no comments at the moment.

About the Creator

http://graph.facebook.com/10152370427947294/picture?type=large
jeff

Home cook and restaurant guide disguised as an engineer. I love street food and comfort foods, especially American classics and familiar Asian dishes.

Tonkatsu

Tonkatsu

By jeff

These Japanese breaded pork cutlets are crispy, crunchy, and comforting right out of the fryer. Enjoy with rice and tonkatsu sauce.

Prep Time

30 min

Cook Time

15 min

Wait Time

--

Ingredients

Makes 4

Instructions

If you have thicker boneless pork loin chops, try to slice them in half so that they are only 1/4" or so thick.  Gently score each side in a crosshatch pattern (or alternatively, whack them a few times with the tenderizing side of a meat mallet).

Step 1

If you have thicker boneless pork loin chops, try to slice them in half so that they are only 1/4" or so thick. Gently score each side in a crosshatch pattern (or alternatively, whack them a few times with the tenderizing side of a meat mallet).

Place one chop into a ziploc bag or between plastic wrap and pound flat to 1/8th inch thick cutlets.  Use the flat end of a meat mallet, and be careful not to break apart the cutlet.

Step 2

Place one chop into a ziploc bag or between plastic wrap and pound flat to 1/8th inch thick cutlets. Use the flat end of a meat mallet, and be careful not to break apart the cutlet.

Prepare your breading station. In one shallow bowl, place the corn starch, salt, and white pepper together. Mix together. In another shallow bowl, gently beat one whole egg.  In the last shallow bowl, place the panko crumbs.

Step 3

Prepare your breading station. In one shallow bowl, place the corn starch, salt, and white pepper together. Mix together. In another shallow bowl, gently beat one whole egg. In the last shallow bowl, place the panko crumbs.

Take one cutlet and coat both sides with the corn starch mixture (shake excess off). Dip into egg. Place into panko crumbs and gently coat the cutlets.

Step 4

Take one cutlet and coat both sides with the corn starch mixture (shake excess off). Dip into egg. Place into panko crumbs and gently coat the cutlets.

Deep fry for a couple of minutes, flip, then fry for another minute or two until the cutlet is golden brown on each side.

Step 5

Deep fry for a couple of minutes, flip, then fry for another minute or two until the cutlet is golden brown on each side.

After pulling the cutlets out of the fryer, let sit for a minute on a cooling rack.  Then gently cut the cutlet into strips.  Serve immediately with rice and Tonkatsu sauce, or use in another application such as katsu-don or katsu curry rice. (See other recipes coming soon).

Step 6

After pulling the cutlets out of the fryer, let sit for a minute on a cooling rack. Then gently cut the cutlet into strips. Serve immediately with rice and Tonkatsu sauce, or use in another application such as katsu-don or katsu curry rice. (See other recipes coming soon).

© 2015 Kitchenbowl.com. All rights reserved.