Tonkatsu Japanese Pork Cutlets Food

TONKATSU (JAPANESE FRIED PORK CUTLET)

Steps:

• If there is connecting tissue separating red meat and a band of fat, cut the tissue every 2-3cm (1"). This will prevent the meat from curling when cooked. Lightly pound the pork to tenderise.
• Sprinkle with salt and pepper on both sides of meat.
• Coat the meat with flour, egg, then breadcrumbs.
• Heat oil to 170C (338F) (note 2) and fry the meat for 2 minutes. Turnover and fry further 1.5 - 2 minutes (note 3) until it becomes golden brown.
• Turn over again and fry for about 1 minute until deep golden brown, then put aside on kitchen paper.
• Cut each tonkatsu into 2cm (¾") wide strips.
• If you are making tonkatsu for katsu-don, go to Katsu-don instructions.
• Serve with shredded cabbage and Bulldog tonkatsu sauce.

TONKATSU JAPANESE FRIED PORK

Steps:

• Gather the ingredients.
• Cut the edge of the pork chops in several places. Season with salt and pepper.
• Set up a breading station with 3 shallow dishes. Place flour in the first dish, lightly beaten egg in the second dish, and panko breadcrumbs in the third dish.
• Coat each pork chop generously with flour, shaking any excess off.
• Dip pork into beaten egg.
• Coat pork with panko breadcrumbs and set aside on a platter.
• In a deep pan, heat the canola oil to around 340 F as measured on a frying thermometer.
• Deep-fry breaded pork for 5 to 6 minutes.
• Turn pork over and fry about 5 more minutes or until cooked through and browned.
• Remove pork from oil and drain on paper towels.
• While pork is resting, finely shred green cabbage and soak in ice-cold water.
• Drain shredded cabbage well.
• Cut each tonkatsu lengthwise into small pieces and serve on plates with a side of the shredded cabbage. Drizzle some of the tonkatsu sauce over tonkatsu before eating. Serve karashi (hot Japanese mustard) on the side if you prefer. Enjoy.

JAPANESE PORK CUTLET (TONKATSU) WITH CURRY RECIPE BY TASTY

Steps:

• Season the pork chops on both sides with salt and pepper.
• Cut a large slit through the side of the pork chops.
• Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
• Repeat with the remaining pork chops.
• Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
• Repeat with the other pork chops.
• Heat oil over medium-high heat until about 360°F (185˚C).
• Fry the pork chops one at a time until golden brown, then drain on a paper towel.
• Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
• Lower the heat and simmer for about 10 minutes.
• Add the curry paste, then stir until dissolved.
• Cook for another 10 minutes on low heat, then set aside.
• Slice the pork cutlets into ½-inch (1-cm) slices.
• To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
• Enjoy!

TONKATSU (JAPANESE PORK CUTLET)

Steps:

• Pound pork to 1/4-inch thickness.
• Coat with flour, then dip into egg, and finally coat thoroughly with Panko.
• Deep fry in 1 inch vegetable oil, heated to 350º, 3 minutes on each side, or until golden brown.
• Serve on bed of shredded cabbage, for presentation.
• Serve with Tonkatsu sauce.
• NOTE: If you can't find Panko, you may use crushed corn flakes.