Imagine biting into a golden-brown, perfectly crispy pork cutlet that shatters with an irresistible crunch, revealing tender, juicy meat inside. This isn't just any ordinary meal - this is Tonkatsu, a beloved Japanese comfort food that will transform your home cooking and transport your taste buds straight to the bustling streets of Tokyo. Get ready to master the art of creating the most spectacular breaded pork cutlet that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 4 pork loin chops
- 1 cup panko breadcrumbs
- 1/2 cup flour
- 2 eggs, beaten
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the pork by trimming any excess fat from the pork loin chops and gently pound them to an even thickness of about 1/2 inch using a meat mallet.
- Season both sides of the pork chops generously with salt and freshly ground black 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 first in the flour, shaking off any excess. Ensure the entire surface is lightly coated.
- Dip the floured pork chop into the beaten eggs, making sure it's completely covered.
- Transfer the egg-coated pork chop to the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere completely and create an even coating.
- Heat vegetable or canola oil in a large, deep skillet to 350°F (175°C). The oil should be deep enough to cover half the thickness of the pork cutlet.
- Carefully place the breaded pork cutlets into the hot oil, cooking in batches to avoid overcrowding. Fry for 3-4 minutes on each side until golden brown and crispy.
- Remove the cutlets and drain on a wire rack or paper towels to remove excess oil.
- Let the cutlets rest for 2-3 minutes before slicing to help retain their crispy texture.
- Slice the tonkatsu diagonally and serve with traditional accompaniments like shredded cabbage, tonkatsu sauce, and steamed rice.
Tips
- Temperature is Key: Maintain your oil at a consistent 350°F (175°C) for the perfect golden-brown crust. Use a cooking thermometer for precision.
- Meat Preparation: Pound the pork chops evenly to ensure uniform cooking and maximum tenderness.
- Breading Technique: Press the panko breadcrumbs firmly onto the pork to create a thick, crispy coating that won't fall off during frying.
- Avoid Overcrowding: Fry in batches to maintain oil temperature and ensure each cutlet gets crispy and evenly cooked.
- Draining Matters: Use a wire rack instead of paper towels to prevent the bottom of the cutlet from becoming soggy.
- Resting Time: Always let the tonkatsu rest for a few minutes after cooking to help the juices redistribute and maintain crispiness.
- Sauce Pairing: Serve with traditional tonkatsu sauce or a mix of worcestershire and ketchup for an authentic flavor experience.
Nutrition Facts
Calories: 292kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 113mg
