Japanese Pork Cutlet Tonkatsu

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cutlets with a thick breading, believed to have come to Japanese cuisine from France: the French word côtelette became katsuretsu in Japan, or simply 'katsu.' Essentially, these are pork chops deep-fried to perfection, a staple food that is even sold frozen in supermarkets. However, homemade tonkatsu is certainly more delicious: featuring a crispy crust made from airy panko breadcrumbs and a juicy center. Before serving, tonkatsu is sliced into strips and accompanied by a fresh cabbage salad and sauce. The recipe is very simple, so give it a try and see for yourself.

Ingredients

Pork tenderloin - 8.5 oz
Chicken Egg - 1 piece
Panko breadcrumbs - 3.5 oz
Wheat Flour - 1.4 oz
Salt - to taste
Ground Black Pepper - to taste
Tonkatsu sauce - to taste

Step by Step guide

Step 1

Cut the pork loin into pieces slightly thicker than 1 cm. Make incisions between the fat and the meat to prevent the connective tissue from pulling the cutlet together.

Step 2

Use the blunt side of a knife to pound the surface of the meat.

Step 3

Rub the meat with salt and pepper.

Step 4

Dust the meat with flour, ensuring it covers the entire surface.

Step 5

In a large bowl that can comfortably hold a piece of pork loin, lightly beat an egg.

Step 6

Dip the meat in the egg, then coat it with breadcrumbs, ensuring there are no bare spots. Transfer the meat to a clean plate and let it rest for 10 minutes.