Japanese Pork Cutlet (Tonkatsu). Tonkatsu, or pork cutlet, is a Japanese dish of pork filet that is breaded with panko breadcrumbs and deep fried. It is traditionally served with a dark savory tonkatsu sauce and shredded green cabbage. But Renga-tei used pork instead of beef/veal and the meat was deep fried.
Jason and I try to penny pinch whenever we can. Tonkatsu, or Japanese-style fried pork cutlets, depend on an exceptionally coarse panko bread crumb dredge to achieve their signature crisp. Coat with flour, then dip into egg, and finally coat thoroughly with Panko. You can cook Japanese Pork Cutlet (Tonkatsu) using 6 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Japanese Pork Cutlet (Tonkatsu)
- It’s 2 of pork fillets.
- It’s to taste of salt n black pepper.
- It’s of to shift all-purpose flour.
- Prepare 1 of beaten egg.
- Prepare of Panko (bread crumble) for coating.
- You need of vegetable oil for frying.
Tonkatsu is one of the most popular Yoshoku dishes here in Japan and everyone loves it. This pork cutlet is light and crispy on the outside and tender on the inside. Tonkatsu or Japanese style breaded pork cutlet is one of my family's favorite dishes to order whenever we go to any Japanese restaurant. It is one of those dishes that my family loves so much, I had to recreate it at home.
Japanese Pork Cutlet (Tonkatsu) instructions
- Make small cuts in several places of the pork fillets with a tip of a knife. This process keeps their shape when deep frying. Use a meat hammer or the back of your knife to pound the meat on both sides. Sprinkle the salt and the black pepper..
- Beat the egg in a bowl. Prepare a generous amount of Panko in another bowl..
- Shift the all-purpose flour to the fillets of both sides as thin as you can. Remove the excess flour..
- Hold the fillet with your left hand. Dip the pork fillet in the beaten egg..
- Coat the pork fillet with Panko with your right hand. Remove the excess Panko..
- Repeat the process 3 – 6. Let the pork fillets rest for 10 minutes..
- Heat the vegetable oil up to 160 – 170ºC. Then deep-fry the pork fillets in the fryer until they become light golden-brown..
- Deep-fry the pork fillets again at 180ºC until they become golden-brown..
Boneless loin chops are normally use in Tonkatsu but in this recipe, I used bone-in chops that were sliced thinly. Fry the pork chops one at a time until golden brown, then drain on a paper towel. Sauté the onions until translucent, then add the potatoes and carrots. The best homemade Japanese deep fried pork cutlet (tonkatsu recipe) ever. Crispy on the outside and juicy on the inside, a family favorite!