Tonkatsu

Japanese deep fried pork cutlets

This deep fried pork dish is one of the most popular Japanese meat dishes.

Ingredients:

• 2 pork chops or cutlets, boned, You can use the chop part, or use the filet part, whichever you perfer
• 1 egg, beaten
• flour, for coating the cutlets
• about 1 cup panko or dried bread crumbs
• peanut oil or other vegetable oil , for frying
• salt
• pepper

Directions:

1. Trim the cutlets if necessary to get rid of any excess fat. (Note, some tonkatsu afficionados leave the fat on, but I like to cut it off.) Make small cuts all the way around the cutlet. This prevents it from shrinking and curling up when cooked.
2. Lightly season the cutlets with salt and pepper. Dust the cutlets in flour, then dip in the beaten egg, coating the surface thoroughtly. Finally roll in the breadcrumbs.
3. Heat the oil to medium heat, about 170°C / 340°F.
4. Deep fry the cutlets in the oil, turning a couple of times, until golden brown. You can tell if it's done by poking it. If it feels firm, it's done. If it yields to pressure, then it's not done yet.
5. Drain thoroughly. Cut with a sharp knife into slices while still hot.
6. Arrange on a plate with finely shredded cabbage, and condiments to taste: lemon wedge, mustard (not the French kind, but the English kind - plain mustard powder that's been reconstituted with water), tonkatsu sauce (available at Japanese grocery stores) or steak sauce.
7. A complete tonkatsu dinner is usually rounded out with a miso soup, some pickles and plain rice.

Picture:

Source: http://justhungry.com/2004/01/tonkatsu.html

Recipe category: Entree