Ingredients and Weight:
- Pork loin, sliced: 1.5 pounds
- Japanese breadcrumbs (panko): 2 cups
- All-purpose flour: 1 cup
- Eggs, large: 2
- Milk: 1/2 cup
- Vegetable oil, for frying: 1 cup
- Tonkatsu sauce (for dipping): 1 cup
- Cabbage, shredded: 1/2 head
- Carrots, julienned: 1 cup
- Japanese mayo (Kewpie mayo): optional
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cut the pork loin into 1-inch thick slices. Pound the slices thin with a meat mallet or rolling pin.
- In one shallow dish, whisk together the flour, salt, and pepper. In a second shallow dish, whisk together the eggs and milk. In a third shallow dish, spread out the breadcrumbs.
- Dredge each pork slice in the flour mixture, then the egg mixture, and finally the breadcrumbs.
- Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Fry the tonkatsu for 3-4 minutes per side, or until golden brown and cooked through.
- Drain the tonkatsu on paper towels.
- Serve hot with tonkatsu sauce, shredded cabbage, julienned carrots, and optional Japanese mayo.
Nutritional Information:
Per serving (1 piece of tonkatsu):
- Calories: 450
- Fat: 25 grams
- Protein: 30 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Crispy, juicy, and savory pork cutlet
- Japanese-inspired flavor with a hint of American taste
- Perfect for a main course or appetizer
- Easy to prepare and cook
User Comments:
- "This tonkatsu is so good! The pork is tender and juicy, and the crust is crispy and flavorful."
- "I love the combination of the tonkatsu sauce with the shredded cabbage and carrots."
- "This is the perfect dish for a special occasion or a casual weeknight meal."
Special Precautions and Tips:
- When frying the tonkatsu, make sure the oil is hot enough to prevent the pork from becoming greasy.
- Do not overcrowd the skillet or deep fryer, as this will cause the oil to cool down and the tonkatsu to become soggy.
- Let the tonkatsu rest for a few minutes before slicing and serving to allow the juices to redistribute.
