TONKATSU JAPANESE FRIED PORK
Steps:
- Gather the ingredients.
- Cut the edge of the pork chops in several places. Season with salt and pepper.
- Set up a breading station with 3 shallow dishes. Place flour in the first dish, lightly beaten egg in the second dish, and panko breadcrumbs in the third dish.
- Coat each pork chop generously with flour, shaking any excess off.
- Dip pork into beaten egg.
- Coat pork with panko breadcrumbs and set aside on a platter.
- In a deep pan, heat the canola oil to around 340 F as measured on a frying thermometer.
- Deep-fry breaded pork for 5 to 6 minutes.
- Turn pork over and fry about 5 more minutes or until cooked through and browned.
- Remove pork from oil and drain on paper towels.
- While pork is resting, finely shred green cabbage and soak in ice-cold water.
- Drain shredded cabbage well.
- Cut each tonkatsu lengthwise into small pieces and serve on plates with a side of the shredded cabbage. Drizzle some of the tonkatsu sauce over tonkatsu before eating. Serve karashi (hot Japanese mustard) on the side if you prefer. Enjoy.
Nutrition Facts : Calories 731 kcal, Carbohydrate 48 g, Cholesterol 149 mg, Fiber 4 g, Protein 46 g, SaturatedFat 9 g, Sodium 419 mg, Sugar 4 g, Fat 40 g, ServingSize 4 servings, UnsaturatedFat 0 g
PORK TONKATSU
Steps:
- Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.
- Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.
- Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.
- Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.
TONKATSU PORK
Rustle up a Japanese feast and try this succulent pork loin, coated, fried and drizzled with our easiest ever Tonkatsu sauce. Save leftovers to make katsudon
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 26m
Number Of Ingredients 9
Steps:
- Remove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness - you can do this using a meat tenderiser or a rolling pin. Once bashed, use your hands to reshape the meat to its original shape and thickness - this step will ensure the meat is as succulent as possible.
- Put the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls. Season the meat, then dip first in the flour, followed by the eggs, then the breadcrumbs.
- In a large frying or sauté pan, add enough oil to come 2cm up the side of the pan. Heat the oil to 180C - if you don't have a thermometer, drop a bit of panko into the oil and if it sinks a little then starts to fry, the oil is ready. Add two pork chops and cook for 1 min 30 secs on each side, then remove and leave to rest on a wire rack for 5 mins. Repeat with the remaining pork chops.
- While the pork is resting, make the sauce by whisking the ingredients together, adding a splash of water if it's particularly thick. Slice the tonkatsu and serve drizzled with the sauce.
Nutrition Facts : Calories 576 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 1.5 milligram of sodium
TONKATSU
These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make. Serve with sticky rice and tonkatsu sauce and enjoy! Also great if substituted with chicken breasts.
Provided by AMYSMEANS
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a 1/4-inch thickness (about .75 cm). Season with salt and pepper to taste.
- Pour oil into a skillet about 1/2 inch (1.25 cm) deep. Heat the oil over medium-high heat to 375 degrees F (190 degrees C).
- Place the flour, egg, and panko crumbs in separate bowls. Coat each cutlet in flour, then egg, and finally in bread crumbs. Tap off any loose crumbs.
- Fry the cutlets until golden brown and cooked through, about 4 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 20.1 g, Cholesterol 76.9 mg, Fat 17.4 g, Fiber 0.2 g, Protein 17.4 g, SaturatedFat 3.5 g, Sodium 136.2 mg, Sugar 0.1 g
JAPANESE PORK CUTLET (TONKATSU) WITH CURRY RECIPE BY TASTY
Here's what you need: white rice, boneless pork chops, salt, pepper, shiso leaves, mozzarella cheese, flour, eggs, panko breadcrumbs, oil, oil, onion, medium potatoes, medium carrot, water, japanese curry paste
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season the pork chops on both sides with salt and pepper.
- Cut a large slit through the side of the pork chops.
- Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
- Repeat with the remaining pork chops.
- Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
- Repeat with the other pork chops.
- Heat oil over medium-high heat until about 360°F (185˚C).
- Fry the pork chops one at a time until golden brown, then drain on a paper towel.
- Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
- Lower the heat and simmer for about 10 minutes.
- Add the curry paste, then stir until dissolved.
- Cook for another 10 minutes on low heat, then set aside.
- Slice the pork cutlets into ½-inch (1-cm) slices.
- To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
- Enjoy!
Nutrition Facts : Calories 1451 calories, Carbohydrate 155 grams, Fat 59 grams, Fiber 5 grams, Protein 71 grams, Sugar 9 grams
TONKATSU (JAPANESE-STYLE CRISPY FRIED PORK CUTLETS)
Recipe for popular Japanese-style fried pork. Serve plain with Japanese-style barbeque sauce or serve on top of curry, ramen, udon, and more!
Provided by otaku
Categories World Cuisine Recipes Asian Japanese
Time 24m
Yield 4
Number Of Ingredients 8
Steps:
- Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
- Whisk egg and soy sauce together in a small bowl.
- Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
- Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
- Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 15.6 g, Cholesterol 62.1 mg, Fat 26 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 4.2 g, Sodium 420.8 mg, Sugar 0.1 g
HEALTHY PORK TONKATSU
Make and share this Healthy Pork Tonkatsu recipe from Food.com.
Provided by TattooedMamaof2
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, bring the ketchup, applesauce, worcestershire sauce, soy sauce, dijon mustard and rice vinegar to a simmer, transfer to a bowl and let cool.
- Put the flour, egg whites and panko in 3 separate bowls. Dredge the pork in the flour, then the egg white, followed by the panko, pressing the crumbs to adhere.
- In a large skillet, heat 2 T oil over moderate heat. Add the cutlets and cook until golden brown, about 5 minutes. Brush the remaining oil on the cutlets, flip and cook until golden and cooked through, about 5 minutes longer.
- Transfer the tonkatsu to a work surface and cut into strips. Serve with rice and the dipping sauce.
- NOTE: The sauce can be refrigerated for up to a month.
Nutrition Facts : Calories 479.5, Fat 21.5, SaturatedFat 3.5, Cholesterol 74.8, Sodium 658.1, Carbohydrate 39.7, Fiber 1.9, Sugar 5.8, Protein 30.9
More about "healthy pork tonkatsu recipes"
PORK TONKATSU - HEALTHY WORLD CUISINE - HWC MAGAZINE
From hwcmagazine.com
Ratings 1Category MainsCuisine JapaneseTotal Time 2 mins
- Dip the floured pork chop back into the egg and then into the panko bread crumbs until well coated. Set aside
CRISPY TONKATSU RECIPE (JAPANESE PORK CUTLET) | BEYOND KIMCHEE
From beyondkimchee.com
TONKATSU RECIPE FOR THE MOST TENDER JAPANESE FRIED PORK CUTLET EVER
From grantourismotravels.com
TONKATSU (DEEP FRIED PORK) RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
JAPANESE PORK KATSU (TONKATSU) - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
TONKATSU PORK: MAKE THEM SUPER CRISPY WITH THIS SECRET TECHNIQUE
From bitemybun.com
TONKATSU | E-HEALTHY RECIPES
From ehealthyrecipe.com
PORK TONKATSU RECIPE | YUMMY.PH
From yummy.ph
PORK TONKATSU RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
PORK TONKATSU | RECIPES | CONTENTS | HEALTHY OPTIONS
From healthyoptions.com.ph
TONKATSU RECIPE (JAPANESE PORK CUTLETS) | KITCHN
From thekitchn.com
THE BEST TONKATSU (JAPANESE PORK CUTLET) - SUDACHI …
From sudachirecipes.com
TONKOTSU RAMEN RECIPE: HOW TO MAKE TONKOTSU RAMEN
From masterclass.com
BAKED TONKATSU 揚げないとんかつ • JUST ONE COOKBOOK
From justonecookbook.com
BEST PORK TONKATSU RECIPE - HOW TO MAKE PORK TONKATSU
From delish.com
TONKATSU PORK - PINCH OF NOM
From pinchofnom.com
EASY OVEN BAKED PORK TONKATSU - I AM A FOOD BLOG
From iamafoodblog.com
BEST PORK TONKATSU RECIPE - HOW TO MAKE PORK TONKATSU
From delish.com
JAPANESE TONKATSU PORK CUTLET | 20 MINUTES | LOWCARBINGASIAN
From lowcarbingasian.com
JAPANESE FRIED PORK (TONKATSU) RECIPE - MY JAPANESE RECIPES
From myjapaneserecipes.com
PORK TONKATSU – GREAT TASTES OF MANITOBA
From greattastesmb.ca
PORK TONKATSU | RICARDO
From ricardocuisine.com
PORK TONKATSU-JUICY, CRISPY, ANS DELICIOUS!-YUMMY KITCHEN
From yummykitchentv.com
EASY RECIPE FOR TONKATSU (DEEP-FRIED PORK CUTLET) - WHAT JAPAN EATS
From whatjapaneats.com
PORK TONKATSU RECIPE
From crecipe.com
PORK KATSU RECIPE (TONKATSU) - CHILI PEPPER MADNESS
From chilipeppermadness.com
TONKATSU (JAPANESE PORK CUTLET) (VIDEO) とんかつ - JUST ONE …
From justonecookbook.com
TONKATSU PORK RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PORK KATSU - A COZY KITCHEN
From acozykitchen.com
PORK TONKATSU WITH SHISO RECIPE | BON APPéTIT
From bonappetit.com
TONKATSU (JAPANESE PORK SCHNITZEL) - RECIPETIN JAPAN
From japan.recipetineats.com
RECIPE FOR PORK CUTLETS IN AIR FRYER | DEPORECIPE.CO
From deporecipe.co
TONKATSU RECIPE (EXTRA CRISPY AND CRUNCHY!) - RASA MALAYSIA
From rasamalaysia.com
JAPANESE CRUMBED PORK ‘TONKATSU’ | MARION'S KITCHEN
From marionskitchen.com
KETO PORK TONKATSU - KETO FRIENDLY DISH - LGCM
From lakegenevacountrymeats.com
TONKATSU PORK - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THE ONLY PORK TONKATSU RECIPE YOU'LL EVER NEED ~ RELAX LANG MOM
From relaxlangmom.com
RECIPE FOR TONKATSU - JAPANESE FRIED STEAK - RECIPE FROM NATURE
From recipes-from-nature.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love