Healthy Pork Tonkatsu Food

BAKED TONKATSU

Baked Tonkatsu image

Crispy on the outside and juicy on the inside, this Baked Tonkatsu recipe is a total game changer. All you need are the right techniques and tips to achieve perfection. Served with a special sesame tonkatsu sauce, you can now enjoy this popular dish at home.

Provided by Namiko Chen

Time 30m

Number Of Ingredients 9

Ingredients

¾ cup panko (Japanese breadcrumbs)
1 Tbsp extra virgin olive oil
2 boneless pork loin chops (½-inch thick) ((½ lb, 227 g for 2 servings))
1 tsp kosher salt (Diamond Crystal; use half for table salt)
freshly ground black pepper
2 Tbsp all-purpose flour (plain flour)
1 large egg (50 g w/o shell)
tonkatsu sauce
1 Tbsp toasted white and black sesame seeds

Steps:

Gather all the ingredients. Adjust an oven rack to the middle position and preheat the oven to 400ºF (200ºC). For a convection oven, reduce the temperature by 25ºF (15ºC). Prepare a rimmed baking sheet with an oven-safe wire rack or line it with parchment paper. I prefer using the wire rack as it allows hot air to circulate around the cutlets and prevents the panko underneath from getting crushed.

Nutrition Facts : Calories 362 kcal, Carbohydrate 21 g, Protein 32 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 140 mg, Sodium 638 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 11 g, ServingSize 1 serving

TONKATSU (JAPANESE PORK CUTLET)

Tonkatsu (Japanese Pork Cutlet) image

Crispy on the outside and juicy on the inside, this is the best homemade Tonkatsu (Japanese Pork Cutlet) recipe that my family loves!

Provided by Namiko Chen

Categories Main Course

Time 30m

Number Of Ingredients 14

Ingredients

2 boneless pork loin chops (½ inch thick)
½ tsp kosher salt (Diamond Crystal; use half for table salt)
⅛ tsp freshly ground black pepper
3 cups neutral-flavored oil (vegetable, rice bran, canola, etc.) ((for deep-frying; I recommend 1¾-2 inches (5 cm) of oil in the pot))
2 Tbsp all-purpose flour (plain flour)
1 large egg (50 g w/o shell)
½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) ((for the egg))
½ cup panko (Japanese breadcrumbs)
¼ head cabbage ((optional; tonkatsu is typically served with shredded cabbage))
1 Persian or Japanese cucumber
2 Tbsp Japanese sesame dressing ((for my homemade recipe, click here))
1 Tbsp toasted white sesame seeds ((optional))
1 Tbsp toasted black sesame seeds ((optional))
4 Tbsp tonkatsu sauce

Steps:

Gather all the ingredients. For Tonkatsu, I highly recommend getting fresh panko (we call it nama panko) from a Japanese grocery store. If you can't get it, follow my instructions to make fresh panko. Make sure to use a Japanese brand of panko from Japan. Western "panko breadcrumbs" are a bit different from authentic Japanese panko.

Nutrition Facts : Calories 523 kcal, Carbohydrate 15 g, Protein 27 g, Fat 37 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 131 mg, Sodium 491 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 29 g, ServingSize 1 serving

PORK TONKATSU

Pork Tonkatsu image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 slices pork loin or tenderloin, each about 1/2-inch thick and 5 ounces
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Flour for dredging
2 eggs, lightly beaten
2 cups panko (bread crumbs)
Vegetable oil for pan frying
Shredded Napa cabbage, for serving
Lemon wedges, for garnish
Tonkatsu sauce, for dipping

Steps:

Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.
Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.
Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.
Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.