Tonkatsu (Pork Cutlet)
Serving size: 4
Calories per serving: 227
4 center cut pork chops (1? thick)
allpurpose flour for dredging
salt and pepper to taste
1 egg beaten
1 cup panko (japanese breadcrumbs)
oil for frying
Directions:
Prepare the pork by removing any extra fat or tough silverskin from the sides of the cutlet. Use a chef's knife to tenderize the cutlets in a crosshatch pattern by using a drumming motion across the surface, then turning the meat 90 degrees and repeating. Do this to both sides of each cutlet until they are 3/4? thick.
Salt and pepper both sides of each cutlet then dredge them in flour, making sure to get an even coat on the sides. The flour combined with the egg in the next step helps the panko adhere to the meat.
Get two shallow bowls and beat an egg in one, and add the panko to the other. Add 3/4? of oil into a heavy bottomed pot and heat over medium heat.
Coat a cutlet in egg then transfer to the bowl with the panko. Shake the bowl to evenly coat the cutlet, then press on the cutlet to get a nice thick coating of panko. Flip and press on the other side then repeat with the rest of the cutlets.
Once the oil is at 340 degrees F, gently lower the tonkatsu into the oil, being mindful not to scrape too much panko off, while being careful not to deep fry your hand. Once the the cutlets are golden brown on one side, carefully flip them over and brown the other side. Continue cooking until the pork reaches 137 degrees F at its thickest part. Transfer to a paper towel lined wire rack and let it rest of about 5 minutes.
Letting the meat rest allows the internal temperature to continue to rise to around 145 F while allowing the proteins to relax, reabsorbing some of the juices so they don't run all over your plate.
Salt and pepper both sides of each cutlet then dredge them in flour, making sure to get an even coat on the sides. The flour combined with the egg in the next step helps the panko adhere to the meat.
Get two shallow bowls and beat an egg in one, and add the panko to the other. Add 3/4? of oil into a heavy bottomed pot and heat over medium heat.
Coat a cutlet in egg then transfer to the bowl with the panko. Shake the bowl to evenly coat the cutlet, then press on the cutlet to get a nice thick coating of panko. Flip and press on the other side then repeat with the rest of the cutlets.
Once the oil is at 340 degrees F, gently lower the tonkatsu into the oil, being mindful not to scrape too much panko off, while being careful not to deep fry your hand. Once the the cutlets are golden brown on one side, carefully flip them over and brown the other side. Continue cooking until the pork reaches 137 degrees F at its thickest part. Transfer to a paper towel lined wire rack and let it rest of about 5 minutes.
Letting the meat rest allows the internal temperature to continue to rise to around 145 F while allowing the proteins to relax, reabsorbing some of the juices so they don't run all over your plate.
Recipe formatted with the Cook'n Meal Planning Software from DVO Enterprises.
