How to Prepare Super Quick Homemade Tonkatsu- classic Japanese pork cutlet

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, tonkatsu- classic japanese pork cutlet. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Tonkatsu- classic Japanese pork cutlet is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Tonkatsu- classic Japanese pork cutlet is something that I’ve loved my entire life. They’re fine and they look wonderful.

The best homemade Japanese deep fried pork cutlet (tonkatsu recipe) ever. Crispy on the outside and juicy on the inside, a family favorite! For those of you who are new to this dish, Tonkatsu is a Japanese food that consists of a breaded, deep-fried pork cutlet. Tonkatsu is one of the most popular Yoshoku dishes here in Japan and everyone loves it.

To get started with this recipe, we have to first prepare a few ingredients. You can have tonkatsu- classic japanese pork cutlet using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Tonkatsu- classic Japanese pork cutlet:

1. Get 1/4 cabbage
2. Make ready 1 pork fillet (or 2-3 chicken breast, or one turkey breast)
3. Take 1 egg
4. Take 1/2 cup flour
5. Take 1 cup panco
6. Make ready 1 cup cooking oil (one inch in a frying pan)

My version features a tender thick-cut rib-chop that's been dredged in panko breadcrumbs and fried until shatteringly crisp on the outside, and juicy on the inside. Breaded, deep fried crispy pork cutlet, Tonkatsu (Japanese Pork Schnitzel) is quite easy to make and served with sweet and spicy tonkatsu sauce. I already briefed you on how to make tonkatsu (Japanese fried pork cutlet) in the Katsu-don (Pork Cutlet and Egg on Rice) recipe. To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.

Instructions to make Tonkatsu- classic Japanese pork cutlet:

1. Chop cabbage. In a bowl mix with 1/2 teaspoon salt and leave for 15 minutes. Squeeze liquid out.
2. Slice meat about 3/4 inch and sprinkle salt and pepper.
3. Prepare 3 stations of flour, egg, and panco. Each piece to go through flour, egg, and panco.
4. Put cooking oil about 3/4 inch in a frying pan. Cast iron pan works better. Hear the oil to 350. For frying food, temperature is very important for crispness. A cooking thermometer is very useful.
5. Put 4-5 pieces of meat and fry for 2-3 minutes each side until golden brown.
6. Put a few paper towel on a plate and place cooked meats so the extra oil drains. Cut one to see if the meat is thoroughly cooked.
7. Serve meat with cabbage. Pour tonkatsu sauce on top. Tonkatsu sauce could be at Asian section of supermarket.

I already briefed you on how to make tonkatsu (Japanese fried pork cutlet) in the Katsu-don (Pork Cutlet and Egg on Rice) recipe. To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. From easy classics to festive new favorites, you'll find them all here. Tonkatsu, or Japanese-style fried pork cutlets, depend on an exceptionally coarse panko bread crumb dredge to achieve their signature crisp. Recipe for popular Japanese-style fried pork.

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