Tonkatsu - Pork Cutlets

5.0 from 5 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Japanese

Ingredients: Pork

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Ingredients

• Tonkatsu
• 500 gram (4 pieces) pork loin, each about 125 gram with 1/2 inch thick
• salt
• pepper
• all-purpose flour
• 1 egg, beaten
• panko bread crumbs
• oil for deep-frying, e.g. canola oil, vegetable oil, or peanut oil
• Homemade tonkatsu sauce (mix the following)
• 6 tablespoon Worcestershire sauce
• 4 tablespoon tomato ketchup
• 3 tablespoon soy sauce
• Garnish
• cabbage, thinly sliced
• red radishes, thinly sliced (optional)
• lemon, cut into wedges

Instructions

1. Pat dry pork loins, season both sides with salt and pepper, then give a light dusting of all-purpose flour. Dip into beaten eggs, and coat with panko bread crumbs.
2. Heat about 2 inches of oil in a pot. Once the oil is hot, or about 170 Celsius (340 Fahrenheit), gently lower the coated pork into hot oil and fry until the skin is crispy and golden brown. About 5-7 minutes.
3. Set aside fried tonkatsu on a wire rack to drain excess oil. Rest for 10 minutes.
4. Cut tonkatsu into bite-size pieces. Serve with shredded cabbage, lemon wedges, and tonkatsu sauce.