Tonkatsu (Japanese Pork Cutlet) Recipe #131093
This is my absolute favorite Japanese food. (What's not to like? It's fried!) I was introduced to this by Japanese exchange students I was hosting. The tonkatsu sauce is purchased at most grocery stores in the Asian foods section. Serve on a bed of shredded cabbage, for presentation. Serve with TONKATSU Sauce (the database won't let me add this as an ingredient).
by Charmie777
45 min | 45 min prep
SERVES 4
- 4 boneless pork chops, 1/2 inch thick (I have also used boneless chicken breasts)
- 2 tablespoons flour
- 1 beaten egg
- 1/2 cup panko (Japanese bread crumbs)
- vegetable oil (for frying)
- Pound pork to 1/4-inch thickness.
- Coat with flour, then dip into egg, and finally coat thoroughly with Panko.
- Deep fry in 1 inch vegetable oil, heated to 350º, 3 minutes on each side, or until golden brown.
- Serve on bed of shredded cabbage, for presentation.
- Serve with Tonkatsu sauce.
- NOTE: If you can't find Panko, you may use crushed corn flakes.
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5 stars