Extra Crispy Tonkatsu
Tonkatsu is deep fried pork cutlet with a panko breadcrumb crust. Use my flour and egg batter technique for the breading - it simplifies the usual steps and creates an extra crispy crust.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb pork loin or tenderloin (about four small cutlets)
- 2 eggs
- 1/4 cup flour
- 1/2 tsp salt
- 1 tsp garlic powder (optional)
- 1 1/4 cup panko bread crumbs
- 4 cups vegetable oil (for deep frying, amount will vary)
Instructions
- 1
Wrap your pork in plastic wrap or put in a ziploc bag. Tenderize using a rolling pin or meat tenderizer. If your pork has a thick strip of fat along the edge, you can score it with a knife to prevent curling as it cooks.
- 2
Mix eggs, salt, flour, and garlic powder in a shallow dish. Place panko in a separate dish.
- 3
Dip pork in the egg/flour batter, making sure both sides are well coated.
- 4
Dip battered pork in the panko, firmly pressing panko into the sides.
- 5
Heat oil in a wok, pot, or skillet with deep sides to 350 degrees F. I use roughly 3-4 cups of oil in a wok, which is enough to cook about four small pork cutlets at once. The amount of oil needed will depend on what vessel you use for deep frying.
- 6
Place breaded pork cutlets into your prepared oil and cook for about 2-3 minutes. Using tongs or chopsticks, flip your cutlets over and cook for another 2-3 minutes. Actual cook times may vary depending on how thick your cutlets are.
- 7
Remove pork from the oil and let drain on a wire cooling rack. When cool enough to handle, slice pork into strips.
- 8
Tonkatsu is commonly served over rice with katsu sauce (you can buy this at an Asian market) and cabbage salad. Leftover tonkatsu will save in the fridge for a few days, albeit with a less crispy crust.