Pork Tonkatsu
A thick, juicy pork cutlet wrapped in a crunchy panko shell ā Japan's answer to the escalope, and then some.
Nutritionper 100 gāŗ
280
Calories
19g
Protein
12g
Carbs
17g
Fat
Ingredients
| 2 | pork loin chops (about 5 oz/140g each), about 3/4-inch (2cm) thick |
| 1/2 cup (60g) | all-purpose flour |
| 2 | eggs, beaten |
| 1 cup (60g) | panko breadcrumbs |
| ā | neutral oil for frying |
| ā | salt and pepper |
| ā | tonkatsu sauce, to serve |
| ā | shredded cabbage and steamed rice, to serve |
Instructions
- Cut through any fat on the edges of the pork to prevent curling. Season generously with salt and pepper.
- Coat in flour, then egg, then panko, pressing to adhere.
- Heat 1 inch (2.5cm) of oil to 350Ā°F (175Ā°C) in a heavy skillet.
- Fry the tonkatsu for 3ā4 minutes per side until golden brown and the internal temperature reaches 145Ā°F (63Ā°C).
- Rest on a wire rack for 2 minutes, then slice into strips. Serve with shredded cabbage, steamed rice, and tonkatsu sauce.