Japanese Tonkatsu (Deep-Fried Pork Cutlet)
Ingredientsfor 2
580
Cal
42g
Protein
40g
Carbs
26g
Fat
- 14 pork loin chops (about 6 oz each, boneless)
- 21/2 cup all-purpose flour
- 32 eggs, beaten with 2 tablespoons water
- 42 cups panko breadcrumbs
- 5Salt and white pepper
- 6Oil for deep frying (about 3 cups)
- 7Tonkatsu sauce: 4 tablespoons Worcestershire sauce, 2 tablespoons ketchup, 1 tablespoon soy sauce, 1 teaspoon Dijon mustard
- 8Shredded cabbage and steamed rice for serving
- 9Lemon wedges
Instructions
- 1
Pound each pork chop to an even 1/2-inch thickness. Make small cuts through the fat and connective tissue around the edges to prevent curling. Season both sides generously with salt and white pepper.
- 2
Set up three stations: flour, beaten egg, panko. Dredge each cutlet in flour and shake off excess. Dip in egg, let excess drip off. Press firmly into panko on both sides, ensuring a thick, even coating that adheres all over.
- 3
Heat 3 cups oil to 340°F in a wide skillet or pot. The temperature must be maintained — too hot and the crust browns before the pork cooks through, too cool and the crust absorbs oil. Fry 2 cutlets at a time for 5–6 minutes total, turning once, until deep golden brown and internal temperature reaches 145°F.
- 4
Drain on a wire rack (never paper towels — steam makes the bottom soggy). Rest 3 minutes before cutting diagonally into 1-inch strips.
- 5
Make tonkatsu sauce by stirring all sauce ingredients together. Serve tonkatsu over a mound of finely shredded raw cabbage with a drizzle of tonkatsu sauce, a wedge of lemon, and steamed rice.