BEST Tonkatsu Recipe (豚カツ - Japanese Pork Cutlet)

By No Recipes · 60 min

Ingredients

Instructions

1. Beat the egg well and place it in one tray; put the 100 g panko in another tray. Line a wire rack with paper towels for draining.
2. Heat 1½ inches of vegetable oil in a heavy pot to 320°F (160°C).
3. Season the 1000 g pork rib chops with ½ tsp salt and white pepper, then dust them with 2 tbsp flour.
4. Dip each cutlet in the egg to coat evenly.
5. Press the cutlet into the panko, mounding crumbs around it and pressing gently so all sides are coated.
6. Fry, turning every few minutes, until golden brown. Skim off foam from the surface. Thick cutlets take about 10 to 15 minutes.
7. Check doneness by inserting an instant-read thermometer into the centre of one cutlet; it should read 140°F (63°C).
8. Move the cooked cutlets to the rack and rest for 3 minutes.
9. Slice and serve with tonkatsu sauce and Japanese hot mustard.

Summarized from No Recipes's video. Watch it for the details.

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