Ingredients for Tonkatsu Japanese Pork Cutlet
- Boneless Pork Chops
- 1/2 cup all-purpose flour
- 2 large eggs
- Panko Breadcrumbs
- Enough vegetable oil to fill a skillet or deep fryer to a depth of 1 inch
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How to Make Tonkatsu Japanese Pork Cutlet
- Gently pound 2 (4-6 oz) pork cutlets to 1/4-inch thickness using a meat mallet.
- Place 1/2 cup all-purpose flour in a shallow dish. In another shallow dish, whisk 2 large eggs. In a third dish, place 2 cups panko breadcrumbs. Dredge each pork cutlet in the flour, shaking off any excess. Dip into the egg, ensuring it's fully coated. Finally, coat thoroughly with panko, pressing gently to adhere.
- Heat 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully place pork cutlets in the hot oil and fry for 3 minutes per side, or until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 145°F (63°C).
- Remove the cutlets from the oil and place them on a wire rack to drain excess oil.
- Serve immediately on a bed of shredded cabbage (approximately 2 cups).
- Drizzle generously with store-bought tonkatsu sauce.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
3g
Fat
25g
Carbs
4g
