Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, tonkatsu- classic japanese pork cutlet. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Lower a pork chop into the oil. 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.
Tonkatsu- classic Japanese pork cutlet is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Tonkatsu- classic Japanese pork cutlet is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have tonkatsu- classic japanese pork cutlet using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Tonkatsu- classic Japanese pork cutlet:
- Take 1/4 cabbage
- Take 1 pork fillet (or 2-3 chicken breast, or one turkey breast)
- Take 1 egg
- Get 1/2 cup flour
- Take 1 cup panco
- Prepare 1 cup cooking oil (one inch in a frying pan)
Coat with flour, then dip into egg, and finally coat thoroughly with Panko. Tonkatsu or Japanese style breaded pork cutlet is one of my family's favorite dishes to order whenever we go to any Japanese restaurant. It is one of those dishes that my family loves so much, I had to recreate it at home. Boneless loin chops are normally use in Tonkatsu but in this recipe, I used bone-in chops that were sliced thinly.
Steps to make Tonkatsu- classic Japanese pork cutlet:
- Chop cabbage. In a bowl mix with 1/2 teaspoon salt and leave for 15 minutes. Squeeze liquid out.
- Slice meat about 3/4 inch and sprinkle salt and pepper.
- Prepare 3 stations of flour, egg, and panco. Each piece to go through flour, egg, and panco.
- Put cooking oil about 3/4 inch in a frying pan. Cast iron pan works better. Hear the oil to 350. For frying food, temperature is very important for crispness. A cooking thermometer is very useful.
- Put 4-5 pieces of meat and fry for 2-3 minutes each side until golden brown.
- Put a few paper towel on a plate and place cooked meats so the extra oil drains. Cut one to see if the meat is thoroughly cooked.
- Serve meat with cabbage. Pour tonkatsu sauce on top. Tonkatsu sauce could be at Asian section of supermarket.
The inspiration for Rach's Pork Katsu Sandos comes from a classic Japanese comfort food of fried breaded pork cutlets served with Tonkatsu Sauce. Made by covering tender pork cutlets in panko breadcrumbs and frying them to the perfect level of crispiness, tonkatsu are typically used as the meat/protein portion in a variety of Japanese dishes. Enjoy these cutlets on their own or use to make katsu curry, katsudon, or tonkatsu sandwiches. Winter makes me wants crispy, crunchy food all the time. Nothing says comfort like chicken tenders, spinach artichoke dip with a cheesy, crumbly top, or Tonkatsu (fried Japanese pork cutlets), but then there those carbs to take into account.
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