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Name: Tonkatsu
Total time: 40 min
Yield: Serves 4
Cuisine: Japan
Ingredients: 4 (about 150 g each) pork loin cutlets; 1 tsp salt; 1/2 tsp black pepper; 50 g all-purpose flour; 2 eggs; 100 g panko breadcrumbs; 500 ml neutral oil for deep-frying; 200 g green cabbage; 4 tbsp tonkatsu sauce

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Japan40 minServes 4già cucinato

Tonkatsu

とんかつ · Tonkatsu

Ingredienti9

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

carnespezie e salsecerealilatticini e uovaaltroverdura

Preparazione

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