Easy Tonkatsu Pork Cutlet. Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Repeat with the second pork chop. Pork Tonkatsu is my first choice when eating in a Japanese restaurant.
The tonkatsu sauce completes the package and will leave you asking for more.
Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface.
Season pork chops with salt and pepper, to taste.
You can cook Easy Tonkatsu Pork Cutlet using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Easy Tonkatsu Pork Cutlet
- Prepare 2 slice of Pork loin.
- You need 1 of Egg.
- You need 1 of Plain flour.
- You need 1 of Panko.
- You need 1 of enough for the pan Oil.
- It's 1 dash of Salt and pepper.
Working one at a time, dredge pork chops in flour, dip into egg, then dredge in Panko crumbs, pressing to coat. Transfer to a paper towel-lined plate. Pork Katsu was one of the dishes I always recommended to those who had been dragged to a Japanese restaurant but were fearful of trying this new-to-them cuisine. Also known as Tonkatsu this is a simple Japanese style breaded pork cutlet served with katsu sauce.
Easy Tonkatsu Pork Cutlet instructions
- Pound the pork (use either a wooden pounder or the handle of your knife). It's to soften the meat. Then season with salt and pepper..
- Coat generously with flour, eggs, and panko. Flour→ egg→ panko in order..
- Spread some oil in a frying pan until the bottom is completely covered. When it's warm, add the pork cutlet from step 2 and fry. Make sure both sides are golden brown..
- Try slicing one. It's done if the insides are cooked through..
Katsu sauce was the original predecessor to ketchup. Coat a piece of the pork cutlet lightly with some cornstarch. Dip the pork cutlet into the egg, then immediately onto the panko. Make sure the pork cutlet is evenly coated with a layer of panko. Repeat the same to the remaining pork cutlets.