Tonkatsu Plate Recipe
Pork loin, breaded and deep fried
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Ingredients
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Main Ingredients
Tonkatsu Sauce
Garnish
Method
Preparing Pork Loin
- 1
Prepare the Pork
Trim any excess fat from the pork loin and cut it into 4 equal pieces. Gently pound each piece to about 1/2-inch thickness using a meat mallet. Season both sides with salt and black pepper.
Breading Process
- 2
Set Up Breading Station
Set up a breading station with three shallow bowls: one with all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs.
- 3
Bread the Pork
Dredge each pork piece in the flour, shaking off the excess. Dip it into the beaten eggs, allowing any excess egg to drip off, and finally coat it with panko breadcrumbs, pressing gently to adhere.
Frying
- 4
- 5
Fry the Pork
Carefully lower the breaded pork pieces into the hot oil, frying in batches if necessary. Fry for about 4-5 minutes per side or until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 145°F (63°C).
- 6
Drain and Rest
Once cooked, remove the pork from the oil and drain on paper towels. Let them rest for a few minutes before slicing.
Making Tonkatsu Sauce
- 7
Mix the Sauce
In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard. Stir until well mixed and set aside.
