Tonkatsu (Deep Fried Pork Cutlet) – a delicious recipe with pork loin chops, Flour, Egg, Salt, Vegetable Oil, Lemon. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Make incisions along the fibers of the meat, and tenderize and pound into about 1/2 inch thickness, and add a little salt and pepper to the meat.
2
Begin heating a generous amount of oil in a pan for deep-frying.
3
Then, prepare three bowls that are shallow or accesible enough to allow you to dip the meat into, and add flour in one, mix an egg in the other, and pour panko in the last.
4
Coat the meat in the flour first, than dip in egg, than cover in panko and into pan once oil is ready. The breading around tonkatsu should be a golden brown; that usually being a sign of readiness. Place ready pieces on a rack to allow excess oil to drain and than slice vertically and pour desired amount of katsu sauce over cutlets. Serve with steamed rice.
5
*Feel free to squeeze a little lemon juice over cutlets and/or dip in karashi. If serving with cabbage, shred cabbage and soak in cold water, and drain well.
43
kcal
Calories
3
g
Fat
3
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: Boneless pork loin chops, All Purpose Flour, 1 Egg, Salt and Pepper, and more.
Yes, Tonkatsu (Deep Fried Pork Cutlet) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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