Tonkatsu (Japanese Fried Pork Cutlet)
Breaded, deep fried crispy pork cutlet is one of the top 10 favourite dishes among Japanese people. Quite easy to make and served with a sweet fruity sauce, it is so delicious. Tonkatsu is also the main ingredient of Katsudon.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 x 200g ((3.9oz) pork loin about 2cm (¾") thick (note 1))
- Salt & pepper
- 1½ tbsp flour
- 1 egg beaten
- ⅔ cup panko breadcrumbs
- Oil for deep frying
- Shredded cabbage
- Sprigs of parsley
- Tomato wedges
- Lemon slices/wedges
- Bulldog tonkatsu sauce ((note 4))
Instructions
- 1
If there is connecting tissue separating red meat and a band of fat, cut the tissue every 2-3cm (1”). This will prevent the meat from curling when cooked. Lightly pound the pork to tenderise.
- 2
Sprinkle with salt and pepper on both sides of meat.
- 3
Coat the meat with flour, egg, then breadcrumbs.
- 4
Heat oil to 170C (338F) (note 2) and fry the meat for 2 minutes. Turnover and fry further 1.5 - 2 minutes (note 3) until it becomes golden brown.
- 5
Turn over again and fry for about 1 minute until deep golden brown, then put aside on kitchen paper.
- 6
Cut each tonkatsu into 2cm (¾") wide strips.
- 7
If you are making tonkatsu for katsu-don, go to Katsu-don instructions.
- 8
Serve with shredded cabbage and Bulldog tonkatsu sauce.