TonKatsu

TONKATSU

1 servings   10 min

INGREDIENTS

120-150 g piece of tonkatsu pork or boned pork cutlet, 1 cm thick

salt

pepper

2 tbsp white flour

3 tbsp panko breadcrumbs

METHOD:

1 Make small cuts all around the edges of the meat and into the meat overall, or use a meat tenderizer and bash lightly. This makes the meat less likely to curl and shrink up during cooking. Lightly season the meat with salt and pepper.

2 Prepare three containers - with flour, beaten egg and panko. Coat the meat in the flour first, then dip in the beaten egg and coat in the breadcrumbs.

3 Prepare enough oil to completely immerse the cutlet and heat to 180˚C. Put the cutlets in the oil for 30 seconds. Take the cutlets out, and let the oil cool down to 170˚C. Remove any breadcrumbs from the oil. Fry the cutlets one at a time for about 2 to 3 minutes.

4 Drain and serve immediately. If the diners will be using chopsticks, slice the meat. Complete with raw shredded cabbage, a lemon wedge and tonkatsu sauce.

TIP:

sauce

Classic recipes call for a tonkatsu sauce, which evolved from the British Worcestershire sauce and is a blend of various fruit and vegetables with vinegar, spices, and salt. A simpler version can be prepared by mixing Worchester sauce with ketchup. Tonkatsu sauce is also widely available in supermarkets, and other popular condiments include curry sauce or a simple drizzle of lemon juice.

Source Tonkatsu: Taste Atlas