Tonkatsu Recipe
Breaded and deep-fried pork cutlet served with tonkatsu sauce.
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Ingredients
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Pork Cutlet
Tonkatsu Sauce
Method
Preparing the Pork Cutlet
- 1
Season the Pork
Sprinkle salt and black pepper evenly over both sides of the pork loin pieces. Let them rest for about 10 minutes to absorb the seasoning.
- 2
Prepare the Breading Station
Set up a breading station with three shallow dishes. Place all-purpose flour in the first dish, beat the egg in the second dish, and place panko breadcrumbs in the third dish.
- 3
Bread the Pork
Dredge each seasoned pork loin in the flour, shaking off excess. Dip it into the beaten egg, allowing any excess to drip off, then coat it thoroughly with panko breadcrumbs, pressing gently to adhere.
Frying the Pork Cutlet
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can test this by dropping a few breadcrumbs into the oil; they should sizzle immediately.
- 5
Fry the Pork
Carefully place the breaded pork cutlets into the hot oil, frying in batches if necessary. Fry for about 4-5 minutes on each side or until golden brown and cooked through.
- 6
Drain and Rest
Once cooked, remove the pork cutlets and drain on paper towels to remove excess oil. Allow them to rest for a few minutes before slicing.
Making the Tonkatsu Sauce
- 7
Combine the Sauce Ingredients
In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, mirin, and sugar. Whisk until smooth and the sugar is dissolved.
Serving the Dish
- 8
Slice and Serve
Slice the pork cutlets into strips and serve on a plate with a drizzle of tonkatsu sauce on top. You can also serve with shredded cabbage on the side.
