Tonkatsu (Pork Cutlet) Basics Recipe

RatingDifficultyIntermediate

?A pork cutlet is a dish made from a pork loin or pork tenderloin that has been pounded thin, breaded, and fried. It is a popular dish in Japan and is often served with rice, vegetables, and tonkatsu sauce.

Yields1 Serving
Prep Time10 minsCook Time45 minsTotal Time55 mins
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 4 slices pork sirloin, 1/2 - 3/4 lb. each (about 1 inch thick)
 1 egg, beaten
 2 cups bread crumbs
 1 cup flour
 or canola oil for deep frying
 1 lemon (optional)
 yellow mustard
 sauce or subsititute
 your favorite steak sauce and mix with ketchup to sweeten. You can also mix in lemon juice, to add a touch of sourness. A-1 or 76 steak sauce, or even Worcestershire sauce alone, goes well, too.
 slices of cabbage or lettuce leaves.
 prepare cabbage slices: Thin-slice 8 cabbage leaves and soak in cold water. Drain well and use them as a garnish for the tonkatsu.

1

This recipe also works very well with beef, chicken, oysters, and large shrimps or prawns.

2

Japanese-style potato salad [recipe here at this site] goes very well with this dish. Coleslaw would be nice, too. Also, Japanese or Chinese yellow (hot) mustard can give some sensation to your taste buds.

3

Here are the ingredients and directions. You can prepare biifu-katsu (beef cutlet) using the same directions.

4

Directions:

5

Tenderize the meat and flatten to about 1/2 inch thick. Season the pork with salt and pepper. Coat the meat with flour and shake off the excess. Dip the meat into the egg, then the bread crumbs on a platter. Chill the meat in the freezer for 20 minutes or in the refrigerator for 2 hours. This chilling process gives the tonkatsu a crispy crust. Deep-fry (350F) until each side is light to medium golden brown. Drain the oil well and serve with the garnish. Slices of tomato will add some color.

CategoryCuisine

Ingredients

 4 slices pork sirloin, 1/2 - 3/4 lb. each (about 1 inch thick)
 1 egg, beaten
 2 cups bread crumbs
 1 cup flour
 or canola oil for deep frying
 1 lemon (optional)
 yellow mustard
 sauce or subsititute
 your favorite steak sauce and mix with ketchup to sweeten. You can also mix in lemon juice, to add a touch of sourness. A-1 or 76 steak sauce, or even Worcestershire sauce alone, goes well, too.
 slices of cabbage or lettuce leaves.
 prepare cabbage slices: Thin-slice 8 cabbage leaves and soak in cold water. Drain well and use them as a garnish for the tonkatsu.

Directions

1

This recipe also works very well with beef, chicken, oysters, and large shrimps or prawns.

2

Japanese-style potato salad [recipe here at this site] goes very well with this dish. Coleslaw would be nice, too. Also, Japanese or Chinese yellow (hot) mustard can give some sensation to your taste buds.

3

Here are the ingredients and directions. You can prepare biifu-katsu (beef cutlet) using the same directions.

4

Directions:

5

Tenderize the meat and flatten to about 1/2 inch thick. Season the pork with salt and pepper. Coat the meat with flour and shake off the excess. Dip the meat into the egg, then the bread crumbs on a platter. Chill the meat in the freezer for 20 minutes or in the refrigerator for 2 hours. This chilling process gives the tonkatsu a crispy crust. Deep-fry (350F) until each side is light to medium golden brown. Drain the oil well and serve with the garnish. Slices of tomato will add some color.

Tonkatsu (Pork Cutlet) Basics Recipe
IngredientsDirections

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