Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, pork cutlet (tonkatsu). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pork Cutlet (Tonkatsu) is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Pork Cutlet (Tonkatsu) is something which I’ve loved my entire life.
Tonkatsu is one of the most popular Yoshoku dishes here in Japan and everyone loves it. This pork cutlet is light and crispy on the outside and tender on. The best homemade Japanese deep fried pork cutlet (tonkatsu recipe) ever. Crispy on the outside and juicy on the inside, a family favorite!
To get started with this recipe, we have to first prepare a few ingredients. You can cook pork cutlet (tonkatsu) using 4 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Pork Cutlet (Tonkatsu):
- Prepare Flour
- Get Egg
- Make ready Panko
- Take Pork loin
Tonkatsu, or pork cutlet, is a Japanese dish of pork filet that is breaded with panko breadcrumbs and deep fried. It is traditionally served with a dark savory tonkatsu sauce and shredded green cabbage. Juicy chicken or pork cutlets in an incredibly crisp layer of golden-brown bread crumbs, with a sweet-and-savory sauce and a side of crisp shredded cabbage and steamed white rice, is a simple and. I was making it the other day and I thought that it was a.
Steps to make Pork Cutlet (Tonkatsu):
- Put a small cut through the fat and smash the pork with rolling pin or wine bottle also works. Put salt and pepper for seasoning
1. Prepare two separate plates with flour and egg - Put flour around the pork, then egg. Repeat this 3 times
1. Finally put the panko after you dip the pork in the egg
1. Heat the oil to medium heat. You can tell the level of oil by dipping in a chopstick. If there’s a small bubble, it is ready.
1. Put in the pork. Ideally you want the pork to be completely submerged in the oil but if you don’t have enough oil, you can flip it so both side turns golden
1. Take out the pork and put the oil in higher temperature. You can dip in the chopstick again and if there are many bubbles, the oil is ready. Put in the pork again to double fry. Should be ready in couple minutes
1. Put it on a kitchen paper to get rid excess oil and it’s ready to eat!!
1. Prepare two separate plates with flour and eggJuicy chicken or pork cutlets in an incredibly crisp layer of golden-brown bread crumbs, with a sweet-and-savory sauce and a side of crisp shredded cabbage and steamed white rice, is a simple and. I was making it the other day and I thought that it was a. Tonkatsu (Pork Cutlet), praise to the pig, oink-oink! Have you tried Japanese style pork cutlet, the Tonkatsu? The crisp coating outside with tender and.
So that is going to wrap this up with this exceptional food pork cutlet (tonkatsu) recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
