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Tonkatsu
Created by: Howcan Team
Ingredients
- 4 pork loin chops, 1/2 inch thick
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- Tonkatsu sauce for serving
- Shredded cabbage for serving
- Cooked white rice for serving
Instructions
- Using a meat mallet, pound the pork chops to 1/4 inch thickness. Season both sides with salt and pepper.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each pork chop in the flour, shaking off any excess. Then dip into the beaten eggs, allowing any excess to drip off. Finally, coat the pork chops in the panko breadcrumbs, pressing gently to adhere.
- In a large skillet, heat 1/2 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the breaded pork chops and fry for 3-4 minutes on each side, or until golden brown and cooked through.
- Transfer the tonkatsu to a paper towel-lined plate to drain any excess oil.
- Slice the tonkatsu into strips and serve with tonkatsu sauce, shredded cabbage, and cooked white rice.
- Enjoy your delicious homemade tonkatsu!
Tonkatsu is a popular Japanese dish consisting of breaded and deep-fried pork cutlets. Its history dates back to the late 19th century when it was introduced to Japan by Western cuisine. The dish has since evolved to become a beloved staple in Japanese cuisine, known for its crispy exterior and tender, juicy pork. Tonkatsu is often served with a tangy tonkatsu sauce, shredded cabbage, and steamed rice. Notable chefs and restaurants in Japan, such as Maisen in Tokyo, have gained acclaim for their mastery of tonkatsu. For the best tonkatsu experience, seek out restaurants in Tokyo, where the dish is considered an art form.
30 min
4
450 calories
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