Surprising Twist: Easy Baked Tonkatsu Recipe with No Deep-Frying! 揚げない豚カツ

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Preheat the oven to 200°C (400°F) with the rack in the middle. If using a convection oven, reduce the temperature by 15°C (25°F). Set an oven-safe wire rack on a rimmed baking sheet.
2. Toast the panko and 1 tablespoon of oil in a frying pan over medium heat, stirring until golden brown. Move to a shallow dish to cool.
3. Cut off the extra fat from the pork chops and make several slits in the connective tissue between the meat and fat. Pound both sides to tenderize, then shape the meat back to its original form with your hands.
4. Season both sides of the cutlets with 1/2 teaspoon Diamond Crystal kosher salt and black pepper.
5. Beat the egg with 1/2 tablespoon oil in a shallow dish. Put the flour in another shallow dish.
6. Dredge each cutlet in flour and shake off the excess, dip it in the egg to coat fully, then press it into the toasted panko to cover completely.
7. Place the breaded cutlets on the wire rack, or on parchment paper on the baking sheet.
8. Bake at 200°C (400°F) until the pork is no longer pink inside, about 20 minutes.
9. Rest for 3 minutes, then cut into 1-inch (2.5 cm) pieces by pressing the knife straight down rather than sawing.
10. Flip the middle piece to show the inside, then serve with tonkatsu sauce as desired.

Summarized from Just One Cookbook's video. Watch it for the details.

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