Japanese Pork Cutlet (Tonkatsu). Jason and I try to penny pinch whenever we can. He's a starving grad student and I'm So when I meal plan for the week, I try my best to stick with recipes where I have most of the ingredients on hand, like this tonkatsu here. Tonkatsu is one of the most popular Yoshoku dishes here in Japan and everyone loves it.

My version features a tender thick-cut rib-chop that's been dredged in panko breadcrumbs and fried until shatteringly crisp on the outside, and juicy on the inside. To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the Also added some leftover flour from the pork for the sauce, to make it more thick in texture. Sauce tasted like Japanese curry from restaurants. You can have Japanese Pork Cutlet (Tonkatsu) using 6 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Japanese Pork Cutlet (Tonkatsu)

It's 2 of pork fillets.
You need to taste of salt n black pepper.
You need of to shift all-purpose flour.
You need 1 of beaten egg.
It's of Panko (bread crumble) for coating.
It's of vegetable oil for frying.

The best homemade Japanese deep fried pork cutlet (tonkatsu recipe) ever. If you're like me who loves deep-fried foods, precisely panko coated crispy foods, you will love Japanese pork cutlet called Tonkatsu (豚カツ). And I'm here to help you make the best possible Tonkatsu (ever!) in your own. Breaded, deep fried crispy pork cutlet, Tonkatsu (Japanese Pork Schnitzel) is quite easy to make and served with sweet and spicy tonkatsu sauce.

Japanese Pork Cutlet (Tonkatsu) step by step

Make small cuts in several places of the pork fillets with a tip of a knife. This process keeps their shape when deep frying. Use a meat hammer or the back of your knife to pound the meat on both sides. Sprinkle the salt and the black pepper..
Beat the egg in a bowl. Prepare a generous amount of Panko in another bowl..
Shift the all-purpose flour to the fillets of both sides as thin as you can. Remove the excess flour..
Hold the fillet with your left hand. Dip the pork fillet in the beaten egg..
Coat the pork fillet with Panko with your right hand. Remove the excess Panko..
Repeat the process 3 - 6. Let the pork fillets rest for 10 minutes..
Heat the vegetable oil up to 160 - 170ºC. Then deep-fry the pork fillets in the fryer until they become light golden-brown..
Deep-fry the pork fillets again at 180ºC until they become golden-brown..

I already briefed you on how to make tonkatsu (Japanese fried pork cutlet) in the Katsu-don (Pork Cutlet and Egg on Rice) recipe. Tonkatsu, or pork cutlet, is a Japanese dish of pork filet that is breaded with panko breadcrumbs and deep fried. It is traditionally served with a dark savory tonkatsu sauce and shredded green cabbage. Pork tonkatsu is often found on the menus of Japanese restaurants and is also a very popular bento. An Easy Japanese Recipe You Can Make at Home.