Tonkatsu

Name: Tonkatsu
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 thick-cut center-cut pork loins (1/2-inch thick); 1 cup fresh panko breadcrumbs; 1/2 cup all-purpose flour; 1 large egg (beaten); 2 cups finely shredded green cabbage; tonkatsu sauce; neutral frying oil

A breaded and deep-fried pork cutlet.

30 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Egg Wheat

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Instructions

6 steps

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.

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