Description
Delicious tonkatsu is a popular Japanese-style crispy fried pork cutlet. This method of cooking pork cutlets keeps them tender and juicy inside with a crunchy panko crust outside.
Ingredients
Units
Scale
- 4 pork cutlets, 3 oz each, tenderloin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup flour
- 1 egg, beaten together with a tablespoon of water
- 1/2 cup panko crumbs
Instructions
- Prepare pork cutlets by pounding them with a meat tenderizer. Season each cutlet with salt and pepper.
- Place flour in a shallow dish. Place egg wash in a shallow dish. Place panko crumbs in a shallow dish. Dust flour on both sides of pork cutlets and shake off the excess. Dip the pork cutlets in egg wash and shake off the excess. Cover the pork cutlets in panko crumbs on both sides and lightly shake off the excess.
- Heat oil over medium-high heat in a large skillet. When the oil shimmers, test if it is hot enough by frying a single panko crumb in the oil. When it sizzles and browns, the oil is ready for frying.
- Fry cutlets 2-3 minutes on each side or until golden brown. Drain on paper towels. Let cool before slicing on a cutting board.
Notes
Be patient and wait for the oil to get hot enough for frying. If the oil isn’t hot enough when you add the cutlets, they will turn out greasy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Fry
- Cuisine: Japanese
Keywords: Japanese-style pork cutlet (tonkatsu) fried breaded