Tonkatsu (Japanese deep-fried Pork Cutlet)

Tonkatsu

Here is my recipe for Japanese Pork Cutlet, or Tonkatsu.  I have a recipe on my blog for Hirekatsu which is the exact same recipe but uses pork tenderloin medallions instead of pork loin chops.  I wanted to include this recipe separately since Hirekatsu isn’t as widely know here in the United States and many people have asked me for a Tonkatsu recipe.  You can also use a chicken breast instead of the pork chop to make Chicken Katsu.  Just make sure you pound the chicken breast out to a uniform thickness.

Ingredients:  2 servings

2 boneless pork loin chops, trimmed of excess fat (I like mine about 1/2 – 3/4 inch thick)
1 extra large egg, beaten
All Purpose Flour for dredging
1 cup Panko, Japanese bread crumbs
Oil for frying, I use Canola Oil
salt and pepper

Preparation:

1.  Trim the pork chops of any excess fat, leaving just a little on the edges.  Make small cuts in the fatty areas of each chop. This prevents curling when cooking.

2.  Lightly season both sides of the pork chops with salt and pepper.  Get three shallow bowls and add the flour to one, the beaten egg to the second one and the panko to the third one.  Dust the pork chops in flour (making sure they’re completely covered) then dip in the beaten egg, coating the surface thoroughly.  Finally coat in the panko breadcrumbs.  Firmly press each side of the pork chops in the panko so it sticks and you get a nice even coating.

3.  Fill a medium sized, heavy bottom pot halfway with oil and heat over medium heat.  When the oil reaches 340 degrees gently lower the cutlets into the oil.  Once the the cutlets are golden brown on one side, carefully turn over and brown the other side. Continue cooking until the pork reaches 137 degrees F in the center.  Transfer to a paper towel lined dish or wire rack and let rest for 5 minutes.

4.  Slice the Cutlets into slices while still hot.  Arrange on a plate with finely shredded cabbage, a wedge of lemon, Karashi (Japanese hot mustard) and Tonkatsu Sauce (I use Otafuku Okonomi Sauce).  Serve with Japanese rice on the side.

5.0 from 1 reviews
Tonkatsu (Japanese deep-fried Pork Cutlet)
Serves: 2
 
Ingredients
  • 2 boneless pork loin chops, trimmed of excess fat (I like mine about ½ - ¾ inch thick)
  • 1 extra large egg, beaten
  • All Purpose Flour for dredging
  • 1 cup Panko, Japanese bread crumbs
  • Oil for frying, I use Canola Oil
  • salt and pepper
Instructions
  1. Trim the pork chops of any excess fat, leaving just a little on the edges. Make small cuts in the fatty areas of each chop. This prevents curling when cooking.
  2. Lightly season both sides of the pork chops with salt and pepper. Get three shallow bowls and add the flour to one, the beaten egg to the second one and the panko to the third one. Dust the pork chops in flour (making sure they're completely covered) then dip in the beaten egg, coating the surface thoroughly. Finally coat in the panko breadcrumbs. Firmly press each side of the pork chops in the panko so it sticks and you get a nice even coating.
  3. Fill a medium sized, heavy bottom pot halfway with oil and heat over medium heat. When the oil reaches 340 degrees gently lower the cutlets into the oil. Once the the cutlets are golden brown on one side, carefully turn over and brown the other side. Continue cooking until the pork reaches 137 degrees F in the center. Transfer to a paper towel lined dish or wire rack and let rest for 5 minutes.
  4. Slice the Cutlets into slices while still hot. Arrange on a plate with finely shredded cabbage, a wedge of lemon, Karashi (Japanese hot mustard) and Tonkatsu Sauce (I use Otafuku Okonomi Sauce). Serve with Japanese rice on the side.

Comments

  1. I just made this for dinner and I am in love with this dish! I can’t wait to try the katsudon recipe tomorrow!!! Thanks for the great recipe! I think I found a new favorite!

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