Tonkatsu is traditionally served on cabbage (which is thinly sliced, soaked in cold water, then drained/dried). I also like to make this recipe with Italian bread crumbs, which is something my mom did growing up when we didn't have panko on hand. This is one of the first recipes my mom taught me.
Ingredients:
10 Thin-sliced pork cutlets
Garlic powder
Onion powder
Salt
Pepper
Flour (approx. 1-2 cups)
Lightly beaten eggs (approx. 3 eggs)
Panko (approx. 1-2 cups)
Vegetable oil for frying
Tonkatsu sauce (store-bought, my favorite brand is Bulldog)
Garlic powder
Onion powder
Salt
Pepper
Flour (approx. 1-2 cups)
Lightly beaten eggs (approx. 3 eggs)
Panko (approx. 1-2 cups)
Vegetable oil for frying
Tonkatsu sauce (store-bought, my favorite brand is Bulldog)
Pork prep:
If thin-sliced pork cutlets are not available, you may cut pork chops in half or slice a pork tenderloin into cutlets. Wash and pat dry the pork. Slice and remove any bone or fat. For each pork cutlet, put between two pieces of plastic wrap (or wax paper) and pound with a meat tenderizing mallet (or the blunt side of a knife) until flattened to an even thickness. Sprinkle each cutlet with garlic powder, onion powder, salt, and pepper on both sides. It's optional, but cutlets can be seasoned with grated onion juice instead of onion powder.
If thin-sliced pork cutlets are not available, you may cut pork chops in half or slice a pork tenderloin into cutlets. Wash and pat dry the pork. Slice and remove any bone or fat. For each pork cutlet, put between two pieces of plastic wrap (or wax paper) and pound with a meat tenderizing mallet (or the blunt side of a knife) until flattened to an even thickness. Sprinkle each cutlet with garlic powder, onion powder, salt, and pepper on both sides. It's optional, but cutlets can be seasoned with grated onion juice instead of onion powder.
Tonkatsu assembly:
For each pork cutlet, dredge in flour, shake off excess, dip in egg, shake off excess, then press panko crumbs lightly until completely covered. Heat oil on medium-heat until panko crumb bubbles and browns readily (2-3 seconds). When frying tonkatsu, avoiding turning more than once. Fry each side for approximately 3 minutes until golden brown. Put browned tonkatsu on drying rack (or paper towels).
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