Japanese Pork (Tonkatsu)
4 servings
60 minutes
Tonkatsu is a crispy and juicy pork cutlet fried in a golden breading. Originating in Japan in the late 19th century under the influence of Western cuisine, it has become one of the most popular dishes. Classic tonkatsu is made from pork that is breaded in panko crumbs, giving it an airy and crunchy texture. Fried in oil until golden brown, it turns out incredibly juicy inside. It is usually served with cabbage and a tangy tonkatsu sauce that adds a rich sweet-spicy flavor to the dish. This perfect combination of crunch, tenderness, and vibrant flavor nuances makes tonkatsu a beloved dish not only in Japan but also far beyond its borders.
1
In a plate, mix flour, salt, and pepper. In a bowl, lightly beat the egg.
- Wheat flour: 0.3 glass
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 1 piece
2
Wash the meat well and dry it, then coat it in flour.
- Pork chops: 2 pieces
- Wheat flour: 0.3 glass
3
Then dip the meat in the egg and coat it well in breadcrumbs.
- Chicken egg: 1 piece
- Panko breadcrumbs: 50 g
4
Heat vegetable oil in a pan over medium heat. Fry the meat until cooked and golden brown on both sides.
- Vegetable oil: 2 tablespoons
