Tonkatsu (Japanese Pork Cutlet)
2 servings
Ready in 30 min
Prep in 15 min
Crispy on the outside and juicy inside, my homemade Tonkatsu (Japanese Pork Cutlet) is a family favorite! Learn my secret for a light, airy, and supercrisp crust. Serve it with my irresistible sesame tonkatsu sauce for an extra savory punch!
Ingredients
- ¼ head green cabbage
- 1 Japanese or Persian cucumber
- 4 Tbsp Japanese sesame dressing
- 1 Tbsp toasted white sesame seeds
- 1 Tbsp toasted black sesame seeds
- 4 Tbsp tonkatsu sauce
- ½ cup panko (Japanese breadcrumbs)
- 1 large egg (50 g each w/o shell)
- ½ Tbsp neutral oil (for the egg)
- 2 Tbsp all-purpose flour (plain flour)
- 2 boneless pork loin chops (½ inch thick) (100 g, 3.5 oz per piece; ½ inch, 1–1.3 cm thick)
- ½ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
- 3 cups neutral oil (or enough for 1¾–2 inches (5 cm) of oil in the pot, for deep-frying)
Instructions
Nutrition
Source
- Source:
- URL Import
- Publisher:
- Domain:
- justonecookbook.com
- Author:
- Namiko Hirasawa Chen
- Date:
- Feb 20, 2025
- Import Result:
- View Import
- Added By:
- @catskitchen
