Tonkatsu to me is like the Asian version of he Wiener Schnitzel. It's breaded, deep-fried pork cutlets. The use of panko (a Japanese version of bread crumbs) and the sauce makes Tonkatsu an authentic Asian dish. Andrew loves it, so I decided to make it for him. There is really no secrets to it, if you ever breaded any other type of food (veggies, chicken, beef), than you know what I am talking about. The one thing I am picky about is to have it crispy, crunch and dry. It is easy to end up with a soggy and oily piece of meat. To avoid that, make sure the oil is hot enough ( dip only a piece of the meat into the oil and see if it sizzles).
I bought a bottle of Tonkatsu sauce at my grocery store, but there is plenty recipes online to make your own at home, I just didn't have the time or energy for that.
makes 4 pieces
You will need:
4 pork boneless chops
1/2 cup of all-purpose flour
2 eggs, beaten
a splash of milk
1 cup of panko
canola oil for frying
Tonkatsu sauce for serving.
Pound the pieces of pork until they are pretty thin.
Make a breading station by placing the flour on a plate, the eggs and milk on a bowl and the panko on another plate. Working with one piece of pork at a time, cover the pieces of pork firstly with flour, shake off excess. Dip it in the egg mixture, let excess drip off. Place it on the plate with panko and make sure the piece of meat is fully covered with it.
Heat about 1 inch of oil in a skillet and fry the pork one at a time until the outside crust is golden brown, flipping it once, about 6 minutes total. Transfer to a paper lined plate, serve hot with white rice, cabbage and Tonkatsu sauce.