Tonkatsu is one of Japan's most beloved yoshoku dishes, panko-breaded pork schnitzel that has been served since the beginning of the 20th century. Specialized restaurants called tonkatsu-ya perfect the frying technique to achieve golden crust and juicy meat. It is the basis of katsudon and Japanese school bento.
Japanese
Crispy pork tonkatsu
Crispy pork tonkatsu with panko, rice, cabbage and tonkatsu sauce.
- Japan
- Main course
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 620 kcal
- Protein 38 g
- Fiber 2 g
- Carbohydrates 48 g
- Fat 32 g
- Sodium 680 mg
Story behind the dish
Preparation
Crispy pork tonkatsu is a Japanese preparation with easy difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 boneless pork chops, 200 g.
- Have ready: Salt and pepper to taste.
- Have ready: 100 g of wheat flour.
- Have ready: 2 beaten eggs.
- Have ready: 200 g of Japanese panko breadcrumbs.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Make light cuts on the fat edge of each chop to…
Make light cuts on the fat edge of each chop to prevent it from shrinking when frying.
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Flatten chops with meat mallet to 1
Flatten the chops with a meat mallet to 1.5 cm thick; season both sides.
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Flour
Flour, dip in beaten egg and cover generously with panko, pressing well.
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Heat oil to 170 C in a deep pot; fry chops 4-5 minutes…
Heat oil to 170 C in a deep pot; fry chops 4-5 minutes per side until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Drain on a rack or absorbent paper for 2 minutes to keep…
Drain on rack or absorbent paper for 2 minutes to keep crispy.
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Cut into 2cm strips before serving over rice or on the side with…
Cut into 2cm strips before serving over rice or alongside shredded cabbage.
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Serve with tonkatsu sauce
Serve with tonkatsu sauce, karashi mustard and lemon.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with fattier pork loin for extra juiciness.
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