Tonkatsu pork recipe
This recipe requires boneless pork loin cutlets. It also requires a wok or frying pan, Japanese breadcrumbs (Panko), eggs, and a lot of cooking oil. Then for seasoning, you need some basic condiments and the special Tonkatsu sauce. Below the main recipe, I will share a quick and easy way to make homemade tonkatsu sauce.
- 1 lb boneless pork chops
- 1 cup vegetable oil
- ½ cup all-purpose flour
- 1 large egg beaten
- 1 cup Panko bread crumbs
- Tonkatsu sauce
Heat the oil in the wok.
Tenderize each pork cutlet, then season with salt and pepper.
Put each pork cutlet in flour and cover both sides.
Then, dip in the egg. Cover both sides.
Place the cutlet in panko, making sure to cover both sides well. Press the meat into the bread crumbs to coat.
Work in batches and fry about two porks chops at a time in hot oil. Let them fry for approximately 3 or 4 minutes.
Place the fried tonkatsu on paper towels, and then once you’re done with all cutlets, fry them again for 1 minute to make them extra crispy. This is the best way to get that extreme deep-fried crispiness, but it’s not a necessary step.
The secret tip to get them super crispy?
- Add some moisture to the panko to make it airy and help it stick to the cutlets better. You can use a spray bottle to spray the breadcrumbs lightly.
- Double-frying the pork is the secret to making the best tonkatsu. The first time you deep-fry, the meat cooks on the inside. But the second time, it makes the panko super crispy and tasty.
- It’s important to choose tender cuts of meat. You should tenderize the meat with a meat pounder to make it as thin as possible. This process also tenderizes the tendons, which are often too chewy.
- If you find that the panko burns too fast, fry on low heat (around 320 F) for a longer time. The lower temperature also makes the pork retain more of its tasty juices.