Tonkatsu
A popular Japanese dish made with a breaded and deep-fried pork cutlet. Served with shredded cabbage and a side of steamed rice. This dish is a staple in Japanese cuisine and is often served in restaurants throughout the country.
Ingredients
- ●4 pork cutlet1-1.5 pounds
- ●1 cup all-purpose flourfor dredging
- ●2 eggsbeaten for egg wash
- ●1 cup panko breadcrumbsfor breading
- ●1/2 cup vegetable oilfor frying
- ●1 head shredded cabbagefor serving
- ●2 cups steamed ricefor serving
Instructions
- 1
Prepare the pork cutlet by trimming any excess fat and pounding it thin.
- 2
Season the pork cutlet with salt and pepper.
- 3
Dredge the pork cutlet in flour, shaking off any excess.
- 4
Dip the flour-coated pork cutlet in beaten eggs, making sure it's fully coated.
- 5
Roll the egg-coated pork cutlet in panko breadcrumbs, pressing the crumbs onto the meat to ensure they stick.
- 6
Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
- 7
When the oil is hot, add the breaded pork cutlet and fry for about 3-4 minutes on each side, or until golden brown and cooked through.
- 8
Remove the pork cutlet from the oil and place it on a paper towel-lined plate to drain any excess oil.
- 9
Serve the tonkatsu with shredded cabbage and steamed rice.