Tonkatsu Tokyo Style - Thick Cut
The Tokyo standard ā a thick, juicy pork cutlet in a shattering panko crust that exists somewhere between simple and perfect.
š³ Cook: 12 min
Nutritionper 100 gāŗ
294
Calories
18g
Protein
15g
Carbs
18g
Fat
Ingredients
| 4 chops (200g each) | thick-cut pork loin chops, 1-inch thick |
| 1 cup (60g) | panko breadcrumbs |
| 1/2 cup (60g) | all-purpose flour |
| 2 | large eggs, beaten |
| ā | salt and pepper |
| ā | vegetable oil for deep frying |
| ā | tonkatsu sauce, shredded cabbage and mustard (to serve) |
Instructions
- Score the fat edge of each pork chop with several cuts to prevent curling. Season generously with salt and pepper.
- Set up a breading station: flour in one plate, beaten egg in another, panko in a third.
- Dredge each chop in flour, shaking off excess. Dip in egg, letting excess drip. Press firmly into panko, coating all sides.
- Heat the oil to 340Ā°F (170Ā°C). Fry the pork for 5-6 minutes per side until deep golden and cooked through (145Ā°F / 63Ā°C internal).
- Drain on a rack and let rest 3 minutes.
- Slice with a sharp knife. Serve over shredded cabbage with tonkatsu sauce and mustard.