Pork Cutlets Tonkatsu Recipes

TONKATSU

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.

TONKATSU (JAPANESE FRIED PORK CUTLET)

Steps:

• If there is connecting tissue separating red meat and a band of fat, cut the tissue every 2-3cm (1"). This will prevent the meat from curling when cooked. Lightly pound the pork to tenderise.
• Sprinkle with salt and pepper on both sides of meat.
• Coat the meat with flour, egg, then breadcrumbs.
• Heat oil to 170C (338F) (note 2) and fry the meat for 2 minutes. Turnover and fry further 1.5 - 2 minutes (note 3) until it becomes golden brown.
• Turn over again and fry for about 1 minute until deep golden brown, then put aside on kitchen paper.
• Cut each tonkatsu into 2cm (¾") wide strips.
• If you are making tonkatsu for katsu-don, go to Katsu-don instructions.
• Serve with shredded cabbage and Bulldog tonkatsu sauce.

TONKATSU (JAPANESE-STYLE CRISPY FRIED PORK CUTLETS)

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.

CRISPY PORK CUTLETS (TONKATSU) WITH SHAVED CABBAGE SALAD AND GINGER VINAIGRETTE

Steps:

• Soak the cabbage in ice water for 20 minutes. Drain thoroughly then spin very dry in a salad spinner (or pat with paper towels). Set aside.
• Meanwhile, carefully score the flat sides of the chops with a paring knife at 1-inch intervals, about 1/4 inch deep. Season with kosher salt and pepper.
• Heat 3 inches of oil in a large pot to 350 degrees F.
• Put the flour, eggs and panko in 3 separate shallow bowls. Season the flour with salt and pepper. Dredge each chop in the flour, shaking off the excess; dip in the egg, then dredge in the panko, pressing to help the crumbs adhere.
• Fry the cutlets in a single layer, working in batches if need be, until medium browned (not burnt), 3 to 4 minutes per side. Transfer the cutlets to a wire rack set over a rimmed baking sheet and season immediately with sea salt.
• While the cutlets cook, combine the cabbage with the chives, lemon juice and salt in a large bowl and toss.
• Place each cutlet on a plate; add a pile of the seasoned cabbage and dress with the vinaigrette. Serve right away with some tonkatsu sauce, a smear of Japanese hot mustard on the edge of plate, lemon wedges and bowls of rice on the side, if you like.
• Bring a medium saucepan of water to a simmer. Add the carrots and cook for 1 minute. Drain then immediately plunge in ice water. Drain again, then place in a blender. Add the remaining ingredients and blend until smooth. Season with salt and white pepper. Refrigerate for at least 30 minutes and up to 1 week. Makes 3 cups.

TONKATSU - JAPANESE FRIED PORK CUTLETS

Steps:

• In a large bowl or pie tin, whisk together eggs, Aji Mirin, soy sauce, water, salt and pepper. Set aside.
• Pour flour and Panko bread crumbs into two separate medium sized bowls.
• Heat 1/2-inch vegetable or peanut oil in a large, heavy bottomed skillet or dutch oven over medium to medium high heat.
• With a sharp knife, cut slits in the fat that runs around the edges of the pork. Lightly pound the cutlets with a mallet, season with salt and pepper, then gently push them back into their original shape.
• Once oil is hot (about 350 degrees.) Dust cutlets with flour, making sure all surfaces are covered. Shake off excess flour. Dip in egg mixture, then coat completely in Panko bread crumbs, Pressing the cutlets into the Panko well so that you have an even coat.
• Carefully place the pork cutlets into the oil, making sure not to crowd the pan. Cook five minutes, or until golden brown. Turn and cook another 5 minutes, remove from pan and drain on a rack or on paper towels.
• Cut into bite sized strips and serve with Tonkatsu sauce and shredded cabbage.
• Share and Enjoy!

TONKATSU - ASIAN-STYLE PORK CHOP

Steps:

• In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl.
• Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time.
• When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.

TONKATSU (JAPANESE PORK CUTLET)

Steps:

• Gather all the ingredients. For Tonkatsu, I highly recommend getting fresh panko (we call it nama panko) from a Japanese grocery store. If you can't get it, follow my instructions to make fresh panko. Make sure to use a Japanese brand of panko from Japan. Western "panko breadcrumbs" are a bit different from authentic Japanese panko.

JAPANESE PORK CUTLET (TONKATSU) WITH CURRY RECIPE BY TASTY

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!

TONKATSU

Steps:

• To prepare the cabbage salad, separate the leaves from the head, and trim off the tough stems.
• Roll a few leaves together and use a sharp knife to slice the cabbage into thin threads. Soak the cabbage in cold water while you prepare the rest of the ingredients.
• Prepare two trays, one with a well-beaten egg and the other with the panko. Prepare a wire rack to drain the Tonkatsu Add 1 1/2-inches of oil to a heavy bottomed pot and heat the oil to 320 degrees F (160 C).
• Salt and pepper both side of the pork cutlets.
• Dust the pork with an even coating of flour.
• Dip the cutlets in the egg and coat evenly.
• Transfer the pork to the panko and mound the breadcrumbs around the meat, pressing down gently on the cutlet to ensure you get a good coating of breadcrumbs on all sides.
• Fry the Tonkatsu until golden brown, flipping every few minutes to ensure even browning. Use a skimmer to remove any foam that accumulates on the surface of the oil. Depending on how thick your chops are they will take anywhere from 10-15 minutes to cook through.
• You can test to see if they're done by removing one from the oil and inserting an instant-read thermometer into the center. It should register 140 degrees F (63 C).
• When the Tonkatsu is done, drain it on a wire rack and let it rest for a five minutes before you cut into it.
• While the pork rests, drain the cabbage and use a salad spinner to remove any excess moisture. Place big mounds of cabbage on each plate.
• Slice the cutlets and plate with the cabbage. Serve with Tonkatsu sauce and Japanese mustard.

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.

TONKATSU (JAPANESE PORK CUTLETS)

Steps:

• Prepare the chops by making 3-4 slits on one end to prevent chops from curling when frying. Season chops with salt and pepper.
• Spread flour on shallow dish. Beat egg in second shallow dish. Spread Panko breadcrumbs in third shallow dish.
• Coat the pork with the flour thoroughly, dip in beaten eggs and then coat with the breadcrumbs, pressing gently to adhere.
• Heat the oil in a skillet or wok over medium high heat. Fry the breaded pork chops until browned and cooked. Drain on paper towel-lined plate.
• Serve with steamed rice and tonkatsu sauce, if desired.

TONKATSU (JAPANESE PORK CUTLET)

Steps:

• Heat corn oil in a large skillet over medium high heat. Season pork chops with salt and pepper, to taste. Working one at a time, dredge pork chops in flour, dip into egg, then dredge in Panko crumbs, pressing to coat. Working in batches, add pork chops to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate. Serve immediately with rice and tonkatsu sauce, if desired.

BAKED TONKATSU

Steps:

• Gather all the ingredients. Adjust an oven rack to the middle position and preheat the oven to 400ºF (200ºC). For a convection oven, reduce the temperature by 25ºF (15ºC). Prepare a rimmed baking sheet with an oven-safe wire rack or line it with parchment paper. I prefer using the wire rack as it allows hot air to circulate around the cutlets and prevents the panko underneath from getting crushed.

TONKATSU - PORK CUTLETS

Steps:

• Pat dry pork loins, season both sides with salt and pepper, then give a light dusting of all-purpose flour. Dip into beaten eggs, and coat with panko bread crumbs.
• Heat about 2 inches of oil in a pot. Once the oil is hot, or about 170 Celsius (340 Fahrenheit), gently lower the coated pork into hot oil and fry until the skin is crispy and golden brown. About 5-7 minutes.
• Set aside fried tonkatsu on a wire rack to drain excess oil. Rest for 10 minutes.
• Cut tonkatsu into bite-size pieces. Serve with shredded cabbage, lemon wedges, and tonkatsu sauce.

CRISPY, JUICY, EASY JAPANESE TONKATSU PORK CUTLET

Steps:

• Make Homemade Tonkatsu sauce and Nagoya-style Miso sauce the day before.
• *Marinate the pork with Shio-koji or the baking powder solution overnight. (*Optional)
• Wipe off excess water from pork chops, and make 3-4 tiny slits between the meat and fatty parts.
• Tenderize the pork. Pierce meat all over with a fork or use a meat tenderizer. Lightly pound meat if needed.
• When preparing a pork tenderloin, trim off any excess fat and the silverskin.Slice up 1.5 inches and pound lightly.
• Season with salt, and pepper.
• Beaten eggs with cold water.
• Get ready for breading. Place flour in the first dish, beaten egg in the second dish, and panko breadcrumbs in the third dish.
• Spray water on Panko to moisten them lightly.
• Coat each pork cutlet, shaking any excess off.
• Dip pork into a beaten egg, and shake excess.
• Coat pork with panko breadcrumbs and set aside.
• In a deep pan, heat the oil at 340 F.
• Deep-fry the pork cutlet for 5 to 6 minutes until golden on the bottom.
• Turn the pork over and keep frying for about 5 more minutes or until cooked through.
• Place the deep-fried pork on the wire rack to drip off excess oil.
• Slice up each tonkatsu and drizzle the tonkatsu sauce/ Miso sauce over tonkatsu before eating. Enjoy.

TONKATSU (JAPANESE PORK CUTLET)

Steps:

• Prepare the tonkatsu sauce first by combining the ketchup, hoisin, soy sauce, lemon juice and garlic in a small bowl and set aside.
• Whisk the egg and milk together in a shallow dish or pie plate.
• Spread the panko on a flat surface or dinner plate. Add 1 teaspoon salt, a few grinds of black pepper and a pinch of onion powder and combine well.
• Dip each pork chop in the egg mixture, then press gently into the panko crumbs to coat.
• Heat about 1/8-inch of vegetable oil in a large, heavy frying pan over medium-high heat.
• To avoid crowding the pan, fry half the pork chops until crisp and golden brown, 2 to 2-1/2 minutes per side.
• Transfer to a paper towel-lined plate, wipe out the pan and repeat the process with the remaining chops.
• To serve, slice the chops into strips and top with a drizzle of sauce. Pass the remaining sauce at the table.

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.