Japanese Tonkatsu Pork Cutlet

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.

Cooking steps

Step: 1

Свиную корейку нарезать кусками толщиной чуть больше 1 см. Сделать надрезы между жиром и мясом, чтобы соединительная ткань не стягивала котлету.

Tools:

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