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.
Servings 4
Cost $7
Ingredients
- 1 lb boneless pork chops
- 1 cup vegetable oil
- ½ cup all-purpose flour
- 1 large egg beaten
- 1 cup Panko bread crumbs
- salt
- pepper
- Tonkatsu sauce
Instructions
- 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.
Video
Notes
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.
