Pork Tonkatsu (Katsu)
Pork tonkatsu features seasoned pork cutlets lightly battered and dipped in panko, panfried crunchy and served with a drizzle of katsu sauce.
- Prep time
- 15 min
- Cook time
- 4 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 pork loin cutlets or pork chops (1/2-inch thickness)
- kosher salt
- white pepper
- 2 large eggs
- 3 tbsp flour
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp white pepper
- 2 cups panko breadcrumbs
- vegetable oil (for frying)
- Tonkatsu Sauce
Instructions
- 1
Roughly tenderize the pork cutlets using the back of a kitchen knife. Make a slit through the outer fat (if any or using pork chops) every inch around pork so they don't curl when frying. Season with a pinch of salt and white pepper.
- 2
In a bowl whisk together the batter ingredients and set up dredging station with panko in another bowl or tray.
- 3
Dip each piece of pork in the batter, shaking off extra and then coat both sides in panko. Repeat with remaining pork.
- 4
In a deep skillet add enough vegetable oil to fill by 1-inch. Heat to 350°F.
- 5
Fry each cutlet for 3-4 minutes or until internal temperature registers 145°F and tonkatsu is a deep golden brown. Serve with tonkatsu sauce.