Tonkatsu: Japanese Pork Cutlet

February 29, 2012 11:37 PM EST
Tonkatsu (Photo: wallyg)

Tonkatsu, invented in the late 19th century, is one of the most popular dishes in Japan. It consists of a breaded, deep-fried pork cutlet and sliced into bite-sized pieces, generally served with shredded cabbage with sauce and miso soup. A pork fillet or pork loin cut is salted, peppered, dredged lightly in flour, dipped into beaten egg and then coated with bread crumbs before deep fry.


4 center cut pork chops 1 inch thick)
all-purpose flour for dredging
salt and pepper to taste
1 egg beaten
1 Japanese breadcrumbs
oil for frying
Tonkatsu sauce for serving

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1.Cut the edge of pork chops in several places. Season with salt and pepper.
2.Coat pork with flour lightly. Dip the pork in beaten egg. Coat pork with panko and pat well.
3.Heat oil for deep-frying in a deep pan to around 340 F and deep-fry breaded pork for a few minutes. Turn the pork over and fry a few more minutes or until cooked through and browned. Remove pork from the oil and drain on paper towels.
4.Pour some tonkatsu sauce over them before eating.


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