Tonkatsu (Pork Cutlet)

How to Cook Recipes Tonkatsu (Pork Cutlet) using 5 ingredients and 3 steps

Tonkatsu (Pork Cutlet) - Tonkatsu, or pork cutlet, is a Japanese dish of pork filet that is breaded with panko breadcrumbs and deep fried. It is traditionally served with a dark savory tonkatsu sauce and shredded green cabbage. Pork tonkatsu is often found on the menus of Japanese restaurants and is also a very popular bento (boxed lunch) item. Coat with flour, then dip into egg, and finally coat thoroughly with Panko. Please visit my post Katsu-don (Pork Cutlet and Egg on Rice) for the katsu-don recipe.

In a second bowl or a pie plate, combine panko and oil.

Dip pork cutlet in egg, letting any excess drip off, then in panko, pressing gently to.

You can cook Tonkatsu (Pork Cutlet) using 5 ingredients and 3 steps. Here is how you cook it.

Ingredients make Tonkatsu (Pork Cutlet)

1. Prepare 4 Pork Steaks.
2. You need Plain Flour as required.
3. You need 1-2 Eggs.
4. It's Panko Bread Crumbs as required.
5. Prepare Oil to fry.

Tonkatsu (Pork Cutlet) instructions

1. Sprinkle salt and pepper over Pork Steaks and coat with Flour..
2. Then dip them in beaten Eggs and finally coat with Panko Bread Crumbs..
3. Heat oil to 170℃ and deep fry until cooked through and golden, placet on a rack and drain the oil..

Tonkatsu (Pork Cutlet) - 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. Serve immediately with rice and tonkatsu sauce, if. For the pork katsu, season the pork cutlets with salt and pepper. In a second shallow dish, combine panko, ginger, granulated garlic, granulated onion, flour and sesame seeds. Katsudon is a popular Japanese dish that consists of tonkatsu (breaded deep-fried pork) and eggs cooked in a sweet and salty broth served over rice. Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked. Thank you and good luck