Recipe: Tasty Pork Cutlet (Tonkatsu)

Pork Cutlet (Tonkatsu). Tonkatsu, or pork cutlet, is a Japanese dish of pork filet that is breaded with panko breadcrumbs and deep fried. It is traditionally served with a dark savory tonkatsu sauce and shredded green cabbage. Pork tonkatsu is often found on the menus of Japanese restaurants and is also a very popular bento (boxed lunch) item.

Coat with flour, then dip into egg, and finally coat thoroughly with Panko. Please visit my post Katsu-don (Pork Cutlet and Egg on Rice) for the katsu-don recipe. Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. You can cook Pork Cutlet (Tonkatsu) using 4 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Pork Cutlet (Tonkatsu)

1. It's of Flour.
2. It's 1 of Egg.
3. It's of Panko.
4. Prepare of Pork loin.

Salt and pepper both sides of each cutlet. The tonkatsu pork cutlet is served between two hamburger buns with shredded cabbage and tonkatsu sauce. Similarly, a katsu sando is a tonkatsu or chicken katsu sandwich served with tonkatsu sauce and cabbage on shokupan, a type of soft and fluffy Japanese sandwich bread that usually has the crusts removed. Working one at a time, dredge pork chops in flour, dip into egg, then dredge in Panko crumbs, pressing to coat.

Pork Cutlet (Tonkatsu) instructions

1. Put a small cut through the fat and smash the pork with rolling pin or wine bottle also works. Put salt and pepper for seasoning.
   
2. Prepare two separate plates with flour and egg.
3. Put flour around the pork, then egg. Repeat this 3 times.
   
   
   
4. Finally put the panko after you dip the pork in the egg.
   
5. Heat the oil to medium heat. You can tell the level of oil by dipping in a chopstick. If there’s a small bubble, it is ready..
   
6. Put in the pork. Ideally you want the pork to be completely submerged in the oil but if you don’t have enough oil, you can flip it so both side turns golden.
   
7. Take out the pork and put the oil in higher temperature. You can dip in the chopstick again and if there are many bubbles, the oil is ready. Put in the pork again to double fry. Should be ready in couple minutes.
   
   
8. Put it on a kitchen paper to get rid excess oil and it’s ready to eat!!.

Transfer to a paper towel-lined plate. Serve immediately with rice and tonkatsu sauce, if. Season generously with salt and pepper. Katsudon is a popular Japanese dish that consists of tonkatsu (breaded deep-fried pork) and eggs cooked in a sweet and salty broth served over rice. Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked.