Tonkatsu
Deep fried pork cutlet. Check out my recipe for tonkatsu sauce and pair with a cabbage salad and Chinese pickles.
Time: An hour, though maybe 20 minutes of active time
Quantity: 2 cutlets
Quantity: 2 cutlets
Ingredients
- two cutlets Pork
- two Eggs
- 150g Flour
- 150g Panko
Recipe:
- About an hour before you want to eat, generously salt the pork in a dry brine.
- Using two tooth picks, liberally stab holes in the cutlets to tenderize them. The alternative is to beat them with the back of a knife but I don't like how thin this makes them.
- After about half an hour, heat oil to approx 350F.
- Beat the egg and put in a bowl, along with a bowl of flour and a bowl of panko.
- Using a tooth pick, alternate between dipping the cutlet in flour and the egg 2-3 times.
- Finally press the panko into the coating and deep fry for 8-10 minutes or until golden brown on the outside and 150-160F in the interior.
- Drain on paper towels sideways if possible and sprinkle with flaky salt. Serve with cabbage salad and/or rice.
Notes
Cut the flour with corn starch for a marginally more crunchy result.