Tonkatsu
A breaded and deep-fried pork cutlet.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Score the fat edge of the pork loin to prevent curling, then pound the meat lightly with a meat mallet to an even thickness and season both sides with salt and pepper.
- 2
Set up a breading station: a plate of flour, a bowl with the beaten egg (mixed with a splash of water), and a plate piled with panko.
- 3
Dredge the pork thoroughly in flour, patting off excess, then dip into the egg, and press firmly into the panko so the flakes adhere aggressively.
- 4
Heat 1.5 inches of neutral oil in a deep skillet to 350°F (175°C). Check the temp by dropping a panko flake; it should sizzle immediately.
- 5
Gently lower the breaded pork into the oil and fry for 4-5 minutes per side until deeply golden brown and the internal temperature reaches 145°F (63°C).
- 6
Remove and let rest on a wire rack for 3 minutes to keep the bottom crispy, then slice into thick strips and serve alongside a mountain of crisp, ice-water-soaked shredded cabbage and sweet tonkatsu sauce.
Plan it in Listahan
Add Tonkatsu to your week, check it against your household's allergens, and build the shopping list automatically.