Pork Tonkatsu
Crispy breaded pork cutlets — a classic Japanese dish. Tender meat with a golden crust is served with aromatic sauce that perfectly complements every bite.
Ingredients
- 4 pcs Pork cutlets
- 100 g Wheat flour
- 2 pcs Chicken eggs
- 100 g Panko breadcrumbs
- Vegetable oil
- 2 tbsp Tomato ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp Oyster sauce
- 2 tsp Sugar
Instructions
- Remove the fat strips along the edges of each cutlet. Place the meat between two sheets of parchment paper and gently pound with a meat mallet or rolling pin to a thickness of about 1 cm. Then, using your hands, return the cutlet to its original shape — this will make the meat more tender and juicy.
- Prepare three bowls: pour flour into the first, crack the eggs into the second and whisk lightly, and pour panko breadcrumbs into the third. Season the meat with salt and pepper, then dip each cutlet in turn first in flour, then in egg, and finally in breadcrumbs.
- Pour oil into a wide skillet or sauté pan so it rises about 2 cm up the sides. Heat the oil to 180°C. If you don't have a thermometer, sprinkle a few breadcrumbs — when they begin to sizzle and turn golden, the oil is ready. Place two cutlets and fry for 1.5 minutes on each side. Transfer to a cooling rack for 5 minutes. Repeat with the second batch.
- While the cutlets rest, prepare the sauce by mixing ketchup, Worcestershire sauce, oyster sauce, and sugar. If the sauce is too thick, thin it with a small amount of water. Slice the tonkatsu and serve generously drizzled with sauce.