Tonkatsu Recipe
Breaded and deep-fried pork cutlet served with a special sauce.
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Ingredients
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Pork Cutlet
Tonkatsu Sauce
Garnish (optional)
Method
Pork Preparation
- 1
Prepare the Pork
Pat the pork loin cutlets dry with paper towels. Season both sides with salt and black pepper.
- 2
Breading Station
Set up a breading station by placing the all-purpose flour in one shallow dish, the beaten eggs in another dish, and the panko breadcrumbs in a third dish.
- 3
Bread the Cutlets
Dredge each pork cutlet in flour, shaking off any excess. Next, dip in the beaten eggs, allowing excess to drip off, and finally coat with panko breadcrumbs, pressing gently to adhere.
Frying
- 4
Heat the Oil
In a large skillet or deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Cutlets
Carefully add the breaded pork cutlets to the hot oil, frying in batches if necessary. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 145°F (63°C).
- 6
Drain
Once cooked, remove the cutlets from the oil and place them on a plate lined with paper towels to drain excess oil.
Making Tonkatsu Sauce
- 7
Combine Ingredients
In a small bowl, mix together ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard until well combined.
Serving
- 8
Plate the Dish
Slice the fried pork cutlets into strips and serve with a drizzle of tonkatsu sauce on top.
- 9
Garnish
Serve with shredded cabbage on the side and lemon wedges for squeezing over the cutlets.
