Tonkatsu is a dish in which thick pork fins and loin are dressed with flour, eggs, and bread crumbs, then fried in oil. Crispy on the outside and juicy on the inside, the dish is popular among children and adults alike.
- 1 slice Pork loin
- 1 pinch Salt
- 1 pinch Pepper
- for the coating All-purpose flour
- for the coating Beaten egg
- for the coating Dried breadcrumbs
- for deep-frying Vegitable oil
- 1 piece Cabbage leaf
- to taste Tonkatsu sauce (Japanese Worcester sauce)
- Make several cuts between the fat and lean meat of the pork loin with the tip of a kitchen knife. Cut the muscle. This will keep the meat from curling when deep-fried.
- Cut the cabbage into fine strips.
- Prepare a lemon wedge.
Beat the entire surface of pork loin evenly using the back of a kitchen knife. Lightly sprinkle salt and pepper on both sides.
Put all-purpose flour in a tray or bowl. Coat the pork thoroughly and pat to remove excess flour.
Using a separate bowl, beat the egg. Dip the pork in it.
Place the dried breadcrumbs in a separate tray. Dredge the pork in the breadcrumbs. Press lightly to help them stick.
Heat the oil in a frying pan to 338℉(170℃). Deep-fry the pork over medium heat. Once one side is brown, turn the pork over and continue to deep-fry until both sides of the pork become golden brown. Take the pork out of the pan and place on a draining rack.
Cut the pork cutlet into bite-sized pieces while still hot. Arrange the cutlet on a serving plate and garnish it with cabbage and lemon. Pour tonkatsu sauce to taste.
Lettuce, especially romaine, also makes a nice garnish.
- Pork loin is generally used for tonkatsu, but tenderloin also works if you want a healthier substitute. Japanese people usually eat tonkatsu with store-bought tonkatsu sauce, which is essentially thick and sweet Worcester sauce. In recent years, however, more and more people use salt and lemon juice instead to reduce calorie intake.