Tonkatsu Deep Fried Breaded Pork Cutlet

Ease:: Simple
Serves:: 1
Prep time:: 20 minutes
Cook time:: 10 minutes
Total time:: 30 minutes

Our tonkatsu recipe demonstrates how to make perfectly crispy breaded pork cutlets every time. Enjoy with Japanese katsu curry or with tonkatsu sauce.

Ingredients

**cutlet:**

40g panko breadcrumbs

10g flour

1 slice pork loin (approx. 4cm thick)

1 egg

750ml sunflower oil

**sauce:**

2 tbsp worcestershire sauce

1 tbsp ketchup

5g sesame seeds (optional)

Method

Prepare the cutlet: Make small cuts in several places on the pork loin so it keeps its shape when cooking. Use a meat pounding mallet or the back of your knife to pound the meat on both sides. Finish by seasoning with some salt and pepper before covering with 10g flour.

Beat 1 egg in a different bowl: Dip the pork in it before covering with 40g panko breadcrumbs. Try to spread it evenly and press it firmly on the meat.

Heat up 750ml sunflower oil in a pan: You can now heat the oil on medium heat up to approximately 170°C. If you’re wondering which oil to use, sunflower, rapeseed or peanut oils are a good choice. You can use a wok or a saucepan, just be careful to leave a few inches in the pan as the oil level will increase when you start deep-frying. Don’t worry if you don’t have a thermometer, just drop a pinch of the panko breadcrumbs in the oil. If it sizzles and fries, your oil is ready to use. You can also check by putting your chopsticks in the oil, if you see a lot of bubbles then it is hot enough to start cooking.

Delicately slide your breaded pork cutlet in to the oil: Allow it to cook for a few minutes before flipping it over. Let the other side cook for a few more minutes until the whole tonkatsu turns a golden colour. Place your tonkatsu on some kitchen roll to absorb the excess oil.

Prepare the tonkatsu sauce: Meanwhile, mix the ingredients for the sauce in a bowl and spread the mix on your tonkatsu once you have cut it into thin slices. Serve with cabbage or rice and enjoy.