Tonkatsu is my favorite home-cooked Japanese food! It’s a breaded, deep-fried pork cutlet. It’s quick and easy to make and there are many ways to serve it. You can serve it with rice, miso soup, salad, or even in a sandwich! I like to use a tempura net
Ingredients:
6 boneless pork chops (4.25oz or 120g each)
2 large beaten eggs
flour to coat
panko bread crumbs
salt and pepper to season
oil for frying
tonkatsu sauce
tempura net
Makes 6 pork cutlets
Cooking Instructions:
Step 1: Tenderize the pork with a mallet
Step 2: In a small mixing bowl, beat two large eggs. Add 1 1/2 tablespoon of flour and mix well with beaten egg. Lightly coat both sides of the meat with flour.
Step 3: Dip each flour coated meat into the egg mixture. Then shake off excess egg.
Step 4: Now coat each side of meat with panko bread crumbs.
Step 5: Deep Fry
Step 6: Serve with shredded cabbage and tonkatsu sauce.
This post is tagged easy, fried, Japanese, pork
Thanks for Visiting MamaLoli.com. Enjoy!
One suggestion if you’re using a regular stove top to heat the oil, make sure you set it to about medium high, and not the highest setting, or tonkatsu will just become brown instead of golden brown lol. I made the mistake of turning it to high and so my first piece was a bit burnt XD But the other three turned out perfect once I turned the heat down. Pictures of my first experimentation:
http://i70.photobucket.com/albums/i84/strawberry_yura/IMG_0794.jpg
the two best are on top, and the burnt one is on bottom XD
http://i70.photobucket.com/albums/i84/strawberry_yura/IMG_0795.jpg
Voila!
Overall it was really easy to prepare and make!
hello, i tried doing this recipe. It was delicious, but when i fried it in a pan, the panko batter sticked, and it made a mess. How do i prevent tonkatsu from sticking? Also, when i fry tonkatsu, what temperature must i fry it in the stove top (low, medium, or high)?
Hi~ I don’t think pan-frying is the best way for this recipe. To prevent from sticking, try using a 3QT pot. Fill it about halfway with oil and deep-fry at 375 degrees F. To know the correct oil temperature, try test frying a small batch of panko (about the size of a pea). The panko will float to the top in 1 second if the temperature is correct. If the heat is too low, the panko will sink. If it’s too hot, the panko will burn. Try the FryDaddy Deep Fryer. This is what I use and I highly recommend it. =)
Followed steps and recipe. I made this two times so far, but I can't get it to look golden brown like yours and as crispy as the restaurant. Any suggestions?
Hmm, it could be the oil temperature is too low causing the breadcrumbs on the outside to become soggy and not gold brown. If you make more than 1 tonkatsu at a time, that also drops the oil temperature. I usually make 1 tonkatsu at a time.