Japanese Tonkatsu Pork Cutlet
2 servings
30 minutes
Thickly breaded cutlets that are believed to have come to Japanese cuisine from France: the French word côtelette became read as katsuretsu, or simply "katsu", in Japan. Essentially, these are deep-fried pork chops, an everyday food that is even sold frozen in supermarkets. But homemade tonkatsu is, of course, tastier: a crispy crust of airy panko breadcrumbs and a juicy core. Before serving, tonkatsu is cut into strips and complemented with fresh cabbage salad and sauce. The recipe is very simple, try to cook it and see for yourself.
1
Cut the pork loin into pieces slightly thicker than 1 cm. Make cuts between the fat and meat to prevent the connective tissue from tightening the patty.
- Pork loin: 240 g
2
Hit the entire surface of the meat with the blunt side of the knife.
3
Rub the meat with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
4
Dust the meat with flour, spreading it over the entire surface.
- Wheat flour: 40 g
5
In a large bowl that can fit a piece of pork loin, lightly beat an egg.
- Chicken egg: 1 piece
6
Dip the meat in egg, then in breadcrumbs — cover with breadcrumbs, leaving no bare spots. Transfer the meat to a clean plate and let it sit for 10 minutes.
- Chicken egg: 1 piece
- Panko breadcrumbs: 100 g
7
Heat oil in a deep skillet.
8
Carefully lower the cutlets into hot oil and fry for 4-5 minutes or until the coating turns a rich golden color.
9
Place the cooked cutlets on a paper towel to remove excess fat.
10
Cut the tonkatsu into rectangular pieces 1.5–2 cm wide.
11
Serve with cabbage salad and tonkatsu sauce.
- Tonkatsu sauce: to taste
