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How to make Tonkatsu #cooking #japanesefood #katsu
Ingredients
- Pork loin2
- Salt½ tsp
- Pepper¼ tsp
- Flour¼ cups
- Egg1
- Breadcrumb⅔ cups
- Oil for deep frying
- Tonkatsu sauce
Instructions
- Cut small slits all over the pork chops with the tip of a knife, then pound them with a meat tenderizer. Season both sides with the salt and pepper.
- Dredge the chops in flour, dip them in the beaten egg, then coat them with panko or bread crumbs.
- Heat the oil for deep frying to 350°F (about 175°C). Test the temperature by dropping in a breadcrumb: it is ready when it rises to the surface straight away.
- Deep fry the coated pork for about 5 to 8 minutes, turning once or twice, until golden brown and the meat floats.
- Rest the cutlets on a cooling rack for a minute, then cut into 5 to 6 pieces. Drizzle with tonkatsu sauce if you like.
Summarized from Japanese Cooking 101's video. Watch it for the details.
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