Crispy Tonkatsu (Pork Cutlet)
Achieve the ultimate golden, shatteringly crisp Japanese pork cutlet at home. The secret lies in using authentic panko breadcrumbs and the perfect frying technique.
Ingredients
- 2 Pork loin chops approx. 150g eachnSalt and black pepper to tasten2 tbsp All-purpose flourn1 Egg
- beatenn1 cup Japanese Panko breadcrumbsnVegetable oil for deep-fryingnShredded green cabbage for servingnTonkatsu sauce
Instructions
- Step 1: Make small cuts along the connective tissue between the meat and fat of the pork chops to prevent curling.
- Pound the meat lightly with a meat mallet, then season both sides with salt and pepper.nStep 2: Dredge each pork chop lightly in flour, shaking off excess.
- Dip completely into the beaten egg, then coat thoroughly with Panko breadcrumbs, pressing gently so they stick.nStep 3: Heat vegetable oil in a deep pan to 170°C (340°F).
- Carefully lower the pork chops into the oil.
- Fry for about 3-4 minutes per side until the exterior is a beautiful golden-brown.nStep 4: Remove the cutlets and drain them vertically on a wire rack for 3 minutes.
- This keeps the underside from getting soggy.nStep 5: Slice the Tonkatsu into thick strips.
- Serve immediately with a generous side of finely shredded cabbage and savory Tonkatsu sauce.
Notes
“💡 Omotenashi Tip: Letting the Tonkatsu rest vertically on a wire rack allows residual heat to finish cooking the inside while keeping the crust crispy!”
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