Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, easy tonkatsu pork cutlet. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Easy Tonkatsu Pork Cutlet is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Easy Tonkatsu Pork Cutlet is something that I’ve loved my entire life.
The best homemade Japanese deep fried pork cutlet (tonkatsu recipe) ever. The easy and quick solution is to buy the oil solidifying powder (waste oil hardener) at Japanese grocery stores jadie wrote: I tried the Tonkatsu fried pork chop and it was very crisp and tender. 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.
To get started with this particular recipe, we must prepare a few ingredients. You can cook easy tonkatsu pork cutlet using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Easy Tonkatsu Pork Cutlet:
- Get Pork loin
- Prepare Egg
- Take Plain flour
- Prepare Panko
- Make ready enough for the pan Oil
- Take Salt and pepper
Tonkatsu is a fried Japanese pork cutlet that's usually served with a sweet and savory spiced fruit sauce. The name Tonkatsu didn't appear until later and is a portmanteau of ton, which means "pork" in Japanese and katsu, which is an abbreviation of katsuretsu, the Japanese transcription of "cutlet". Beef tenderloin, bread crumbs, butter, cabbage, chicken, corn oil, eggs, flour, ground black pepper, hi-rice sauce, honey, ketchup, kimchi, lemon juice, mayonnaise, pork loin, rice, salt, sugar, water, yellow pickled radish. Tonkatsu is a Japanese style pork cutlet that originated more than a century ago, wow!
Steps to make Easy Tonkatsu Pork Cutlet:
- Pound the pork (use either a wooden pounder or the handle of your knife). It's to soften the meat. Then season with salt and pepper.
- Coat generously with flour, eggs, and panko. Flour→ egg→ panko in order.
- Spread some oil in a frying pan until the bottom is completely covered. When it's warm, add the pork cutlet from step 2 and fry. Make sure both sides are golden brown.
- Try slicing one. It's done if the insides are cooked through.
Beef tenderloin, bread crumbs, butter, cabbage, chicken, corn oil, eggs, flour, ground black pepper, hi-rice sauce, honey, ketchup, kimchi, lemon juice, mayonnaise, pork loin, rice, salt, sugar, water, yellow pickled radish. Tonkatsu is a Japanese style pork cutlet that originated more than a century ago, wow! What sets this apart is the use of Panko - Japanese breadcrumbs Coating the pork chops with panko is an easy way to get a crispy exterior while keeping the meat moist and juicy. The key to this dish is double-frying. To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
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