Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, katsu pork cutlets. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked. 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. If Using Thighs or Pork Cutlets: Place thighs or cutlets, one at a time, in a heavy-duty zipper-lock Slice katsu into thin strips and serve immediately with shredded cabbage, lemon wedges, white rice.
Katsu Pork Cutlets is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Katsu Pork Cutlets is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook katsu pork cutlets using 9 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Katsu Pork Cutlets:
- Make ready Pork loin
- Take Salt and pepper
- Make ready Flour
- Make ready Egg
- Make ready Panko
- Take Vegetable oil
- Make ready Vegetables to serve on the side (cabbage, tomato, parsley, etc.)
- Prepare Sesame sauce
- Get Japanese mustard
With a thick juicy pork cutlet coated in a crisp layer of panko breadcrumbs, my Tonkatsu recipe Tonkatsu is a fried Japanese pork cutlet that's usually served with a sweet and savory spiced fruit. Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. Our Katsudon recipe is easy to make at home! Pork cutlets are fried to crisp perfection and sandwiched between slices of soft, crustless white bread that have been hit with barbecue sauce.
Instructions to make Katsu Pork Cutlets:
- Cut the cabbage into thin strips and transfer to a bowl of cold water. Drain and set aside.
- Cut some nicks in the tendon section of the pork with a knife. Use a meat pounder to lightly pound the meat and then season with salt and pepper.
- Dip the meat first in flour, followed by beaten egg, and lastly coat with panko. Deep-fry in 170℃ oil until golden brown.
- Arrange the cabbage on a plate. Slice the pork and place on the cabbage. Optionally garnish with spicy mustard.
- These are also delicious when cooled, so they go very well in bentos.
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Our Katsudon recipe is easy to make at home! Pork cutlets are fried to crisp perfection and sandwiched between slices of soft, crustless white bread that have been hit with barbecue sauce. This is in response to a posting on tonkatsu (pork cutlets). This recipe is from "Japanese Family-Style Recipes" by Hiroko Urakami. Tonkatsu, or Japanese-style fried pork cutlets, depend on an exceptionally coarse panko bread crumb dredge to achieve their Reviews for: Photos of Tonkatsu (Japanese-Style Crispy Fried Pork Cutlets).
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