Tonkatsu
The classic Japanese pork cutlet – ultra-crispy on the outside thanks to Panko, and wonderfully juicy on the inside.
- 25 min
- 593 kcal / serving
- easy
- Protein
- 41.1 g
- Fat
- 34.3 g
- Carbs
- 31.4 g
Contains: gluten, egg, soy (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 2 pc pork loin steaks (approx. 150 g each)
- 50 g Panko breadcrumbs
- 2 tbsp wheat flour
- 1 pc egg (medium)
- 300 ml vegetable oil (for frying)
- 2 tbsp Tonkatsu sauce
- salt and pepper
Method
- Lightly pound the pork steaks and score the edges slightly to prevent the meat from curling during frying.
- Season both sides of the meat with salt and pepper.
- Dredge the steaks in flour, dip into the beaten egg, and coat generously all over with Panko breadcrumbs.
- Heat the vegetable oil in a deep pan to about 170 °C.
- Carefully add the cutlets and fry for about 3-4 minutes on each side until golden brown and crispy.
- Drain on paper towels, slice into strips, and serve traditionally drizzled with Tonkatsu sauce.
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