Tonkatsu - Japanese Pork Cutlet
396kcal
Ingredients
- 4 pork loin chops (about 5 oz each and ½ inch thick)
- 2 eggs (lightly beaten)
- ½ cup flour (for dredging)
- 1 cup panko breadcrumbs (add more if needed)
- 1 teaspoon kosher salt (or more to taste)
- ½ teaspoon black pepper (or more to taste)
- peanut or canola or vegetable oil (or more for deep frying)
Tonkatsu Sauce:
- ¼ cup ketchup
- 2 tablespoon Worcestershire sauce
- 1½ tablespoon oyster sauce
- 1 tablespoon light brown sugar
- 1 teaspoon low sodium soy sauce
- a pinch of garlic powder
Garnish:
- shredded cabbage
Method
- Make 3-4 tiny slits on the connection tissue between the meat and fat without cutting through the meat.
- Pound the meat into thin and an even thickness (about ¼ inch each). Season with salt, and pepper.
- Prepare 3 large bowls. Fill the first bowl with flour. Fill the second bowl with beaten egg. Fill the third bowl with panko.
- Dredge the meat into the flour, and shake the excess flour.
- Dip the meat into the beaten egg, and shake the excess.
- Dredge the meat in panko, then covers the meat evenly with panko breadcrumbs by patting it with your hands to make the meat thoroughly covered. Turn it over and repeat. Shake off excess crumbs.
- Heat at least 1 ½ inches of oil in a deep, heavy-bottomed pot to 350°F on medium-high heat. Dip a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying.
- Working in batches, deep fry the cutlet (one at a time) until golden on the bottom for about 3 minutes. Flip and cook for 2 minutes or until fully cooked. Transfer pork to a paper towel-lined or wire rack to drain.
- Tonkatsu Sauce: In a medium bowl, stir in all the Tonkatsu sauce ingredients.
Nutrition
Calories396kcalCarbohydrates31gProtein36gFat13gSaturated Fat4gCholesterol160mgSodium865mgPotassium594mgFiber2gSugar2gVitamin A103IUCalcium68mgIron3mg
Notes
The Nutrition Facts for Pork Tonkatsu only, the sauce is not included.
Tonkatsu sauce. You can store the leftover Tonkatsu sauce for 2-3 weeks in the fridge or 3-4 months in the freezer.
Oyster sauce. If you don't have oyster sauce at home, feel free to skip it, and adjust the seasoning by adding a little extra sugar and regular soy sauce.
Cooking time. The safe internal pork cooking temperature for fresh cuts is 145° F. Adjust the cooking time if necessary.
(COOKING OPTION 2): DOUBLE DEEP-FRY COOKING INSTRUCTIONS:
- Heat at least 1 ½ inches of oil in a deep, heavy-bottomed pot to 350°F on medium-high heat. Dip a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying.
- Working in batches, deep fry the meat for about 1 minute per side (or more depending on the thickness). Remove from heat then drain on a paper towel. Let it cool down for a few minutes while you are working with other cutlets.
- After resting for about 3-4 minutes, bring the cutlets back into the hot oil and cook for 1 minute total (or more depending on the thickness). The safe internal pork cooking temperature for fresh cuts is 145° F.
- Cut the pork cutlets into ½-inch slices. Transfer to a plate, and serve with cabbage and Tonkatsu sauce.
(COOKING OPTION 3) OVEN-BAKED COOKING INSTRUCTIONS:
- Adjust an oven rack to the middle position and preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper.
- Transfer the pork loin chops onto the sheet pan and bake until the meat is no longer pink inside for about 20 minutes, depending on the thickness of the chops. The safe internal pork cooking temperature for fresh cuts is 145° F.
- Cut the pork cutlets into ½-inch slices. Transfer to a plate, and serve with cabbage and Tonkatsu sauce.