Tonkatsu (Japanese Pork Cutlet) is a breaded, deep fried crispy pork cutlet is one of the favourite dishes in Japanese cuisine. It’s a combination of the Japanese words “ton” which means “pork” and “Katsu” a shortened term for “Katsuretsu” derived from the French word “Cotelette” which is “cutlet”. Often eaten before tests or competitions as “katsu” also means, “to win”. Follow our video to make this Tonkatsu in your home In less than 15 minutes! #tonkatsu #Tonkatsurecipe #pork
Written recipe at [ Ссылка ]
A versatile dish eaten as a rice topping, served with cream sauce, topped with curry, or seen in sandwiches. This deep fried dish was founded in a Western restaurant in Ginza, by Motojiro Kida in 1899. The Tonkatsu we know now was more time consuming in that time as it had to be sautéed, grilled and still came out very greasy. But as modernization came, new techniques paved way to frying and other methods to give the Tonkatsu its signature look and taste.
Can Tonkatsu be done is just a few minutes?
Yes! Tonkatsu can be done in just a few minutes! Just make sure to prepare the ingredients and thaw out the pork chops and your set to go! Tonkatsu is made using simple ingredients like pork chop seasoned with salt and pepper, the breading made with breadcrumbs, flour and seasonings, and eggs as a binder. Once this is fully breaded, the pork cutlet is fried to a golden crispy but still juicy goodness in a medium heated pan for a few minutes on each side. Cooled to warm over a rack to remove excess oil.
Take your time to make and enjoy this nice and easy lunch or a quick but delicious dinner!
Tonkatsu (Deep Fried Pork Cutlet) :
Servings: 5
Ingredients:
5 pork chops ( 1 – ½ inch thick)
½ tablespoon salt
½ tablespoon pepper
2 cups breadcrumbs
2 eggs
1 tablespoon water
½ cup all purpose flour
½ tablespoon cumin
½ tablespoon paprika
2 – 3 cups oil
Tonkatsu or barbeque Sauce (optional)
Mayonnaise (optional)
Directions:
Clean the pork chops. Slightly slice over the fat and meat without going too deep. This help the pork chops stay flat when you fry them. Do this for both sides.
After slicing, cover the meat with plastic or cling wrap. Carefully pound this with a meat tenderizer till it looks ½ inch bigger. Form this back to shape and season both sides with a pinch of salt and pepper.
For the breading; prepare 1 bowl of breadcrumbs, in another bowl mix together eggs and water, and a third bowl of all purpose flour, cumin and paprika mixed well.
Add the pork cutlet in the flour mixture, making sure to remove the excess. Place this on the egg mixture and finally at in the breadcrumb mixture.
Prepare a pan at medium heat with 2 -3 cups of oil. Drop a breadcrumb in the pan, if this bubbles, the oil is ready to fry, add in the breaded cutlet into the pan, cooking 2 to 3 minutes on each side. Some pork chops may need more time to cook. (please see notes to check how to)
Once this is cooked, place over a rack or kitchen towel to remove excess oil.
Slice to bite sized pieces and serve with tonkatsu or barbeque sauce and a side of shredded cabbage.
