Tonkatsu
Tonkatsu is a popular Japanese dish that has gained international recognition for its delicious and crispy deep-fried pork cutlet. The dish has its origins in the late 19th century when it was first introduced to Japan by Western influences. The name "Tonkatsu" is a combination of the Japanese word for pork ("ton") and the word for cutlet ("katsu"), reflecting the main ingredient and preparation method of the dish.
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Step 1
Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a 1/4-inch thickness (about .75 cm). Season with salt and pepper to taste.
Step 2
Pour oil into a skillet about 1/2 inch (1.25 cm) deep. Heat the oil over medium-high heat to 375 degrees F (190 degrees C).
Step 3
Place the flour, egg, and panko crumbs in separate bowls. Coat each cutlet in flour, then egg, and finally in bread crumbs. Tap off any loose crumbs.
Step 4
Fry the cutlets until golden brown and cooked through, about 4 minutes per side. Drain on paper towels.
Nutrition Facts (per serving)
290
Calories
17g
Fat
20g
Carbs
17g
Protein
Complement
To make Tonkatsu, a tender pork cutlet is coated in flour, egg, and Panko breadcrumbs before being deep-fried to perfection. The result is a crispy and golden brown cutlet that is typically served with a side of shredded cabbage, rice, and a tangy tonkatsu sauce. While the traditional version features pork, there are also variations that use chicken or even seafood. Tonkatsu can be found in restaurants throughout Japan and has become a beloved comfort food for many. Its popularity has also spread to other countries, where it is often enjoyed as a special treat or a comforting meal.
