Pork tonkatsu
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Tonkatsu is a Japanese dish borrowed from European cuisine: deep-fried pork chops. Their signature dish is the golden, crispy breading encasing the juicy, tender meat. It's prepared using natural pork loin or tenderloin cutlets (for a leaner option, use turkey). The chops are dipped in beaten eggs, then coated in coarse, airy panko breadcrumbs and fried in plenty of vegetable oil. Before serving, tonkatsu is cut into strips and served with fresh coleslaw and dipping sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 slices of pork loin or tenderloin, each weighing 140 g and approximately 1 cm thick.
- Flour for dusting
- 2 eggs, lightly beaten
- 2 cups panko breadcrumbs
- Vegetable oil, for deep-frying
- Shredded Chinese cabbage, for serving
- Lemon wedges, for serving
- Tonkatsu sauce, for serving
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Recipes with similar ingredients: pork loin, pork, panko breadcrumbs, eggs
Cooking the dish according to the recipe:
- Trim a strip of fat from one side of the loin patty to prevent the meat from curling while frying. Pound the slices to a thickness of about 0.5 cm. Season with salt and pepper on both sides. Dredge each patty in flour, then dip in beaten eggs and panko breadcrumbs, pressing them to coat both sides.
- Heat about 1 cm of vegetable oil in a large frying pan. Place 1-2 patties in the hot oil. Fry until golden brown, about 5-7 minutes, turning once or twice. Transfer the patties to paper towels to drain, then cut into small strips for easy eating with chopsticks.
- Place the pork on a platter next to the shredded cabbage and garnish with lemon wedges. Serve with the dipping sauce or pour it over the pork and cabbage.
Turkey Tonkatsu.
Instead of pork, use 4 natural turkey fillet cutlets, 1 cm thick.
Author of the recipe - Mary Sue Milliken and Susan Feniger are American chefs, restaurateurs, and cookbook authors.
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