Tonkatsu (Crispy Japanese Pork Cutlet)
Tonkatsu is one of the most popular deep-fried dishes in Japan. The batter is savory, and when you take a bite, the flavor of the pork fills your mouth along with its crispy texture. It is a dish that is considered an everyday treat.
Ingredients
- 2 (9oz./260g) boneless pork loin or tenderloin chops
- - pinch of salt (for the pork)
- - pinch of ground black pepper (for the pork)
- 3.5oz. (100g) green cabbage
- 1.2 inches (3cm) of neutral oil in the pan (for deep-frying)
- 4 Tbsp tonkatsu sauce
Batter ingredients:
- 3 Tbsp all-purpose flour (plain flour)
- 1 egg
- 1 cup (1.5oz./40g) panko breadcrumbs
Instructions
- Cut the cabbage into thin strips.
- Make several incisions along the border between the lean and fatty parts of the pork using the tip of a knife.
- Pound the pork with a meat tenderizer or the back of a knife to ensure even thickness. Then, sprinkle salt and pepper on both sides.
- Crack the egg into a bowl and beat it. Prepare three sheet pans, placing flour, beaten egg, and panko breadcrumbs on each one.
- Coat both sides of the pork in the following order: flour, beaten egg, and panko breadcrumbs.
- Heat oil in a pot to 340°F (170°C). If you don't have a thermometer, drop a few panko breadcrumbs into the oil to check the temperature. When the panko breadcrumbs immediately float to the surface, it indicates that the oil is ready.
- Carefully place each pork into the oil one at a time and deep-fry for about 1-2 minutes. Then, flip them when the batter becomes slightly browned. Continue deep-frying until they are browned all over and the bubbles floating on the oil surface become small, which takes about 4 minutes. The total deep-frying time should be around 5-6 minutes.
- Remove the pork from the pot and place it on a wire rack or paper towels to drain excess oil.
- Cut the pork into 0.8 inch (2cm) pieces.
- Serve the pieces on plates, topped with tonkatsu sauce. Accompany with shredded cabbage on the side.
Notes
- You can store it in the refrigerator for up to 2 days.
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