Tonkatsu

とんかつ · Tonkatsu

Ingredients9

• pork loin cutlets4 (about 150 g each)
• salt1 tsp
• black pepper1/2 tsp
• all-purpose flour50 g
• eggs2
• panko breadcrumbs100 g
• neutral oil for deep-frying500 ml
• green cabbage200 g
• tonkatsu sauce4 tbsp

Method

1. Pound the pork cutlets to an even thickness of about 1 cm, then season both sides with salt and pepper.
2. Set up three shallow dishes: flour, beaten eggs, and panko.
3. Dredge each cutlet in flour, dip in egg, then press firmly into the panko so the coating sticks.
4. Heat the oil to 170–175 °C in a deep pot.
5. Fry the cutlets one or two at a time for about 5–6 minutes, turning once, until deep golden and cooked through.
6. Drain on a rack for 2 minutes, then slice each cutlet crosswise into strips.
7. Shred the cabbage finely and serve beside the pork with tonkatsu sauce.