JapaneseMain course
Tonkatsu pork
Tonkatsu is a breaded, fried pork cutlet, served with a tangy, savory sauce. The key to tender tonkatsu is to bash the pork thin before breading, ensuring it cooks up juicy while the panko crust gets shatteringly crisp. The sauce, a quick mix of common pantry staples, balances the richness of the fried pork. Don't skip resting the fried cutlets; it keeps them tender and allows the crust to set.
Method
4 steps · 45 min total
- 01
Prep the Pork Cutlets
Remove the large piece of fat from the edge of each pork loin. Place each loin between two pieces of baking parchment and bash until it’s around 1cm in thickness; a meat tenderizer or rolling pin works well here. Once bashed, use your hands to reshape the meat to its original shape and thickness. This helps tenderize the meat and ensures even cooking. - 02
Bread the Pork
Set up three separate wide-rimmed bowls: one with the flour, one with the beaten eggs, and one with the panko breadcrumbs. Season the pork cutlets generously. Dredge each cutlet first in the flour, shaking off any excess. Next, dip it into the egg, letting any extra drip away, and finally press it firmly into the breadcrumbs, ensuring it’s fully coated.
