Imagine biting into a perfectly crispy, golden-brown pork cutlet that's so tender it practically melts in your mouth - that's the magic of Tonkatsu! This iconic Japanese dish transforms humble pork into a culinary masterpiece that will transport your taste buds straight to the bustling streets of Tokyo. Whether you're a seasoned home cook or a curious food adventurer, this Tonkatsu recipe is your ticket to creating restaurant-quality Japanese cuisine right in your own kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 4 pork loin chops
- 1 cup panko breadcrumbs
- 1/2 cup flour
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
- Tonkatsu sauce for serving
Instructions
- Remove pork loin chops from refrigerator and pat dry with paper towels. Season both sides generously with salt and pepper.
- Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Set up a breading station in this order.
- Pound each pork chop to an even thickness of about 1/2 inch using a meat mallet. This ensures uniform cooking and tender meat.
- Dredge each pork chop first in flour, shaking off excess. Then dip completely in beaten egg, allowing excess to drip off. Finally, coat thoroughly with panko breadcrumbs, pressing gently to ensure even coverage.
- Heat vegetable oil in a deep skillet or heavy-bottomed pan to 350°F (175°C). The oil should be about 1 inch deep.
- Carefully place breaded pork cutlets into hot oil, cooking 2-3 minutes per side until golden brown and internal temperature reaches 145°F (63°C).
- Remove cutlets and drain on wire rack or paper towels to remove excess oil. Let rest for 2-3 minutes.
- Slice tonkatsu diagonally into 1-inch strips and serve hot with tonkatsu sauce on the side.
Tips
- Temperature is Key: Ensure your oil is precisely 350°F (175°C) for the crispiest, most even coating. Use a kitchen thermometer for accuracy.
- Meat Preparation: Pound the pork chops to an even thickness to guarantee uniform cooking and maximum tenderness.
- Breading Technique: Press the panko breadcrumbs gently but firmly onto the pork to create a thick, crispy crust that won't fall off during frying.
- Oil Management: Use fresh, clean oil and avoid overcrowding the pan to maintain oil temperature and prevent soggy cutlets.
- Resting is Crucial: Let the fried cutlets rest for a few minutes after cooking to allow the juices to redistribute, ensuring a moist and flavorful result.
- Sauce Selection: Authentic Tonkatsu sauce (a sweet and tangy condiment) is essential - look for it in Asian grocery stores or make your own for the most genuine flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
