Tonkatsu
Breaded and fried cutlet made from pork, chicken, or veal, served with tonkatsu sauce. A crispy exterior gives way to tender meat when fried and plated warm.
Ingredients
Method
Pat pork (or chosen protein) dry with paper towels and season both sides with salt and pepper.
Place meat between two sheets of plastic wrap and pound with a meat mallet until 1/4 inch thick.
Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Coat each cutlet lightly in flour, shaking off excess, then dip in egg, and finally press into panko, coating both sides firmly.
Heat vegetable oil in a heavy skillet to 350°F over medium-high heat.
Carefully place breaded cutlets in hot oil and fry 3 to 4 minutes per side until golden brown and internal temperature reaches 160°F for pork, 165°F for chicken.
Transfer fried cutlets to a wire rack set over paper towels to drain.
Arrange cutlet on a plate with shredded cabbage, drizzle or serve tonkatsu sauce on the side, and place a lemon wedge alongside.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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