Mains
Tonkatsu (Breaded Pork Cutlet)
Ingredients
- 2 boneless pork loin chops, about 150 g each (5 oz each)
- Salt and pepper, to taste
- 40 g plain flour (1/3 cup)
- 1 egg, beaten
- 80 g panko breadcrumbs (1.5 cups)
- Oil for deep-frying
- 150 g shredded cabbage (5 oz), to serve
- Tonkatsu sauce, to serve
Method
- Lightly pound pork chops with a meat mallet to tenderise and even out thickness; season with salt and pepper.
- Coat each chop in flour, then beaten egg, then panko, pressing crumbs firmly to adhere.
- Heat oil to 170°C (340°F) in a deep pot.
- Fry cutlets for 4-5 minutes per side until deep golden brown and cooked through.
- Drain on a wire rack to keep the coating crisp.
- Slice into strips and serve over shredded cabbage with tonkatsu sauce.
Introduction: Tonkatsu is a breaded and deep-fried pork cutlet that became popular in Japan in the late 19th century as part of yoshoku (Western-influenced) cuisine, now a beloved standalone main dish served with shredded cabbage and tonkatsu sauce.
Cultural Background: Tonkatsu is a breaded and deep-fried pork cutlet that became popular in Japan in the late 19th century as part of yoshoku (Western-influenced) cuisine, now a beloved standalone main dish served with shredded cabbage and tonkatsu sauce.
Tips: Draining on a wire rack rather than paper towels prevents the underside from steaming and going soggy.
Variations: Chicken katsu or beef katsu use the same breading technique; hire-katsu uses pork tenderloin for a leaner cut.
Storage: Refrigerate for up to 1 day; coating will soften.
Reheating: Reheat in an oven or air fryer at 180°C (350°F) for 8-10 minutes to help restore crispness; avoid microwaving.
FAQs:
Q: Why use panko instead of regular breadcrumbs?
A: Panko's larger, airier flakes create a lighter, crunchier coating than standard breadcrumbs.
Q: What is tonkatsu sauce made of?
A: A thick, tangy-sweet sauce similar to a fruit-and-vegetable-based Worcestershire sauce, widely available bottled in Japan.
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