Tonkatsu literally mean Ton= Pork, Katsu = cutlet. A quick, easy Japanese dish. This is one of my "go to" dish if i crave for some Japanese food aside from sushi of course.
Add more ingredients to this like fried egg and you'll have a totally new dish called Katsudon but we will do that some other time.
Add more ingredients to this like fried egg and you'll have a totally new dish called Katsudon but we will do that some other time.
Ingredients:
8 thin-cut pork loin boneless center cut chops (Pork chop is good too)
2 cups panko breadcrumbs
1 cup flour
1 egg (beaten)
½ cup milk
½ tsp salt
½ tsp black pepper
4 cups cabbage ( I used napa cabbage, shredded)
Canola oil for cooking
You will need three shallow bowls for the egg wash method.
*** You will also be doing the left hand dry, right hand wet method as well to avoid a mess.
1st bowl – flour mixed with salt and pepper. Set aside.
2nd bowl – combine egg and milk, add salt and pepper. Mix and beat. Set aside
3rd bowl – panko breadcrumbs mixed with salt and pepper. Set aside.
Heat oil in a skillet on medium heat.
Dredge pork cutlets in the 1st bowl (flour), then coat them in the 2nd bowl (egg wash) using your left hand (wet).
Then coat with panko (3rd bowl using your right hand, dry). Press cutlets so panko will adhere to the meat
.
Gently drop coated pork cutlets into the hot skillet by batch. Don’t overcrowd your pan this will produce moisture.
Since the pork cutlets are thinly sliced, fry them for 3 minutes on each side or until brown.
Set cooked pork cutlets on cookie rack to let excess oil drip. I don’t recommend paper towel, it will urn your crispy pork cutlets mushy and soggy.
2 cups panko breadcrumbs
1 cup flour
1 egg (beaten)
½ cup milk
½ tsp salt
½ tsp black pepper
4 cups cabbage ( I used napa cabbage, shredded)
Canola oil for cooking
You will need three shallow bowls for the egg wash method.
*** You will also be doing the left hand dry, right hand wet method as well to avoid a mess.
1st bowl – flour mixed with salt and pepper. Set aside.
2nd bowl – combine egg and milk, add salt and pepper. Mix and beat. Set aside
3rd bowl – panko breadcrumbs mixed with salt and pepper. Set aside.
Heat oil in a skillet on medium heat.
Dredge pork cutlets in the 1st bowl (flour), then coat them in the 2nd bowl (egg wash) using your left hand (wet).
Then coat with panko (3rd bowl using your right hand, dry). Press cutlets so panko will adhere to the meat
.
Gently drop coated pork cutlets into the hot skillet by batch. Don’t overcrowd your pan this will produce moisture.
Since the pork cutlets are thinly sliced, fry them for 3 minutes on each side or until brown.
Set cooked pork cutlets on cookie rack to let excess oil drip. I don’t recommend paper towel, it will urn your crispy pork cutlets mushy and soggy.
Tonkatsu Sauce:
½ C Worcestershire sauce
¼ C Catsup
¼ C ponzu * ( you can use Teriyaki Soy Sauce)
* Ponzu is a Citrus ( Yozu) seasoned soy sauce
½ C Worcestershire sauce
¼ C Catsup
¼ C ponzu * ( you can use Teriyaki Soy Sauce)
* Ponzu is a Citrus ( Yozu) seasoned soy sauce
Mix and whisk all the ingredients together in a bowl.
Breaded Pork Cutlet on a bed of shredded cabbage, with steamed white rice, tomatoes and Tonkatsu sauce.
I told you this was easy, quick and delicious.
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