Jump to navigation Jump to search
|This Cookbook page needs work. Please . See the talk page for discussion regarding improvements. |
The following reason was given: Needs quantities
Ingredients[edit | edit source]
- 2 pork cutlets (boneless pork loin chop), about 1 cm thick
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 egg (beaten)
- 2 tablespoons flour
- ½ cup Panko (Japanese bread crumbs)
- oil for frying
Procedure[edit | edit source]
- Pound pork with meat mallet until thin, perhaps ¼ inch (a little more than 0.5cm). To reduce splatter you should put the meat in a open Zip-loc bag.
- Season pounded cutlets with salt and pepper on each side.
- Put beaten egg, flour, and bread crumbs in separate shallow bowls.
- Place pork in the flour, then egg, then crumbs (in that order) so that it is completely coated with each.
- Heat oil in a frying pan (about a half-inch (1.25cm) deep), drop in crumbs to test when ready.
- Fry pork until deep golden or golden brown, most likely a for a few minutes on either side.
- With a sharp knife cut pork into strips.
Serve with Japanese short grain rice and thinly shredded cabbage.
- Combine the soy sauce, sugar, Worcestershire, and ketchup. Beat with fork until consistent.
- If desired, chill sauce for a half hour to thicken.
- Serve as a dipping sauce or poured over the tonkatsu.
Notes, tips and variations[edit | edit source]
- Pork can be substituted with chicken or beef.
- Finished Tonkatsu can be served as a topping to Japanese curry or simmered with egg and broth and served over rice as katsudon.
- Sauce can be made with equal parts Mirin wine, soy sauce, and Worcestershire. Add ketchup to taste. Does not need sugar.