Tonkatsu
Tonkatsu is one of the very popular Western-style Japanese dishes.
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Course Main Course
Cuisine Japanese
- 4 slices pork loins 1.2cm (half an inch) thick ※approx 100g each
- salt and pepper
- 1 cup Nama Panko or Panko
- cabbage
- lemon wedge
- Tonkatsu sauce
breading batter
- 1 egg large
- 3 tbs all-purpose flour
- 80 ml(⅓cup) cold water
Pork preparation
Pat dry the pork loin slices.Cut the slit 2 to 3 cm in intervals between the meat and fat using kitchen shears. Season both sides with salt and pepper.
Dust the surface of the plastic wrap with all-purpose flour.Place your pork slices.Dust all-purpose flour all over the surface. Next, dip into the breading batter we make earlier, then bread with Panko bread crumb.
Cook and assemble
Heat your oil for frying up to 160°C.Start cooking at a lower temperature; cook 3 to 4 minutes for both sides. Before you take it out, hover over the hot oil to drip off excess oil.
Take out onto the wire rack and rest it a couple of minutes before serving.Cut into strips to easy to eat. Pile up shredded cabbage on the serving dish like a mountain.If you have another green vegetable feel free to add it to your dish.Transfer the Tonkatsu onto the shredded cabbage. Serve with lemon wedges and Tonkatsu sauce.
Keyword pork, pork cutlet, pork loin, tonkatsu