Tonkatsu
Tonkatsu. Juicy deep-fried pork cutlet coated in panko breadcrumbs served with a tangy tonkatsu sauce. This delicious Japanese food pairs well with white steam and veggies. I also share how to make the savory tonkatsu sauce from scratch! Ready in 30 minutes!
INGREDIENTS
1.33 lb pork loin pre-sliced & boneless1.33 cup vegetable oil or any neutral oil0.67 tsp salt or as needed0.33 tsp black pepper or as needed0.67 tsp garlic powder or as needed1.67 cup panko breadcrumbs or as needed- 2.67 large eggs beaten
0.33 cup all-purpose flour or as needed (or sub with cornstarch)
1.33 lb pork loin pre-sliced & boneless1.33 cup vegetable oil or any neutral oil0.67 tsp salt or as needed0.33 tsp black pepper or as needed0.67 tsp garlic powder or as needed1.67 cup panko breadcrumbs or as needed- 2.67 large eggs beaten
0.33 cup all-purpose flour or as needed (or sub with cornstarch)
Homemade Tonkatsu Sauce (serves 6 tablespoons )
2.67 Tbsp ketchup6.67 tsp worcestershire sauce1.33 tbsp oyster sauce3 tsp white granulated sugar
2.67 Tbsp ketchup6.67 tsp worcestershire sauce1.33 tbsp oyster sauce3 tsp white granulated sugar
INSTRUCTIONS
- First make small slits into the layer of fat that surrounds the pork loin to prevent it from curling when it fries. No need to cut slits into the non-fat portion.
- If your loins are thicker than
1 cm , tenderize with a meat mallet or with the back and side of your knife. - Season on both sides with enough salt, black pepper and garlic powder.
- Add all-purpose flour into a large bowl. In a second bowl, beat your eggs. In a third bowl, add and spread out panko.
- Evenly dredge each loin into the flour first, then eggs and lastly panko – ensuring no bald spots. Repeat for the remaining loins.
- In a heavy bottomed pot, heat vegetable oil over medium heat (350 F). Check to see if the oil is hot enough by placing a wooden chopstick in the oil and look for bubbles. Carefully lower pork away from you. Do not overcrowd the pan. Cook the pork in batches (no more than 2 pieces per batch) or it won't get as crispy.
- Deep frying on each side for 2-3 minutes or evenly golden brown (or an internal temperature of 145 F). Remove and transfer to a wire rack or paper towel lined plate to rest for 5 minutes before slicing.
- Remove and transfer pork to a wire rack or paper towel lined plate to rest for 5 minutes before slicing and serving. Repeat for remaining pieces of pork.
- In a small bowl, well combine the sauce ingredients. Serve with tonkatsu!
- First make small slits into the layer of fat that surrounds the pork loin to prevent it from curling when it fries. No need to cut slits into the non-fat portion.
- If your loins are thicker than
1 cm , tenderize with a meat mallet or with the back and side of your knife. - Season on both sides with enough salt, black pepper and garlic powder.
- Add all-purpose flour into a large bowl. In a second bowl, beat your eggs. In a third bowl, add and spread out panko.
- Evenly dredge each loin into the flour first, then eggs and lastly panko – ensuring no bald spots. Repeat for the remaining loins.
- In a heavy bottomed pot, heat vegetable oil over medium heat (350 F). Check to see if the oil is hot enough by placing a wooden chopstick in the oil and look for bubbles. Carefully lower pork away from you. Do not overcrowd the pan. Cook the pork in batches (no more than 2 pieces per batch) or it won't get as crispy.
- Deep frying on each side for 2-3 minutes or evenly golden brown (or an internal temperature of 145 F). Remove and transfer to a wire rack or paper towel lined plate to rest for 5 minutes before slicing.
- Remove and transfer pork to a wire rack or paper towel lined plate to rest for 5 minutes before slicing and serving. Repeat for remaining pieces of pork.
- In a small bowl, well combine the sauce ingredients. Serve with tonkatsu!
NUTRITION
Calories: 414kcal
Carbohydrates: 35g
Protein: 42g
Fat: 10g
Saturated Fat: 3g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 4g
Trans Fat: 0.01g
Cholesterol: 204mg
Sodium: 1074mg
Potassium: 786mg
Fiber: 2g
Sugar: 8g
Vitamin A: 219IU
Vitamin C: 2mg
Calcium: 87mg
Iron: 4mg
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