pork cutlet

The best homemade Japanese deep fried pork cutlet (tonkatsu recipe) ever. Crispy on the outside and juicy on the inside, a family favorite!

Tonkatsu

pork loin chops (½ inch thick)

salt (I use Diamond Crystal; Use half for table salt)

black pepper

Tbsp all-purpose flour (plain flour)

egg (50 g w/o shell)

½ Tbsp neutral-flavored oil (vegetable, canola, etc)

Panko (Japanese breadcrumbs) ((30 g;

neutral-flavored oil (vegetable, canola, etc) ((720 ml;

Tonkatsu Sauce ((See Notes for homemade recipe))

For Tonkatsu, I highly recommend to use fresh panko (we call it "Nama Panko"). It's fresh bread crumbs not dried one. You can use food processor to make fresh panko from white bread (use only soft part of bread). Or you can spray regular panko with water and leave for 15 minutes. Also, when you select panko, look for packages with bigger crumbs as they are suitable for Tonkatsu.

Remove the extra fat and make a couple of slits on the connective tissue between the meat and fat. The reason why you do this is that red meat and fat have different elasticity, and when they are cooked they will shrink and expand at different rates. This will allow Tonkatsu to stay nice and flat when deep frying and prevent it from curling up.

Pound the meat with a meat pounder, or if you don’t have one then just use the back of knife to pound. When using knife, crisscross by first pounding top to bottom then left to right.

Mold the extended meat back into original shape with your hands.

Season the meat with salt and pepper.

In a large bowl or plate, add ½ Tbsp. of oil for each egg you use and whisk them up. By adding oil, the meat and breaded coating won’t detach from each other while deep frying.

Dredge in flour and remove excess flour.

Dip in egg mixture.

Dredge in panko. After removing excess panko, press gently. While deep frying panko will “pop up” so at this moment they don’t have to be fluffy.

Heat oil in a wok over medium high heat and wait till oil gets 350F (180C). If you don’t have a thermometer, stick a chopstick in the oil and see if tiny bubbles start to appear around the tip of the chopstick. Alternatively, you can drop one piece of panko into the oil, and if it sinks down to the middle of oil and comes right up, then that’s around 350F (180C) as well. When the oil reaches to that temperature, gently lower Tonkatsu into the oil. Keep watching the oil’s temperature and make sure it doesn’t go over 350F (180C) or else it’ll look burnt.

Deep fry for 1 minute on one side and flip to cook the other side for 1 minute. If your pork chop is thinner than ¾ inch, then reduce to 45 seconds for each side.

Now take the Tonkatsu out and get rid of the oil by holding Tonkatsu vertically for a few seconds. Place on top of wire rack (if wire rack is not available, substitute with paper towel) and let it sit for 4 minutes. The hot oil on exterior is slowly cooking the meat as it sits. Please do not cut to check whether the inside is cooked or not. We need to keep it closed to retain the heat. While waiting, you can scoop up fried crumbs in the oil with mesh strainer.

After resting for 4 minutes, bring the oil back to 350F (180C) of oil again and deep fry Tonkatsu for 1 minute (about 30 seconds each side).

Poke the meat with a chopstick and if clear liquid comes out then it’s done. Drain the oil by holding the Tonkatsu vertically again for a few seconds. Then leave it on top of rack/paper towel for 2 minutes. If you have to use paper towel, try to keep Tonkatsu in a vertical position so it does not get soggy on one side.

Cut Tonkatsu into 3 large pieces (see below) by pressing the knife directly down instead of moving back and forth. This way the breading will not come off. Then cut again in between. Transfer to a plate and serve immediately.

You can store the leftover in an airtight container and freeze up to a month. To reheat, put the defrosted or frozen tonkatsu on a baking sheet lined with aluminum foil or parchment paper. Bake at 350 ºF (180 ºC) for 15-20 minutes for defrosted ones or 30-40 minutes for frozen ones. Check if the inside is warm before serving.

To Store

When you serve super crunchy &amp; juicy Japanese pork cutlet over a bed of steamed rice and shredded cabbage, you get this Crispy Tonkatsu Donburi. A rice bowl that will get everyone to the kitchen table in seconds!&nbsp;Drizzle with Japanese mayo and tonkatsu sauce as you like.

Crispy Tonkatsu Donburi

¾ lb thinly sliced pork loin ((340 g))

all-purpose flour (plain flour) ((60 g))

eggs (50 g each w/o shell) ((beaten))

panko (Japanese breadcrumbs) ((60 g))

neutral-flavored oil (vegetable, canola, etc)

short-grain rice

cabbage

mayonnaise

Tonkatsu sauce ((See Notes for homemade recipe))

pickled red ginger (beni shoga

green onions/scallions ((to garnish, optional))

Gather all the ingredients. Here I use Sukiyaki meat, which is thicker than Shabu Shabu meat.&nbsp; If you use shabu shabu meat, you should stuck up at least 2 slices of shabu shabu meat.

Sprinkle salt and pepper on the meat. Then dip each slice of meat into the flour first, then dip in egg, and finally coat it with Panko.

In a large non-stick frying pan, heat ½ inch of oil on medium high heat. Check How To Deep Fry Food if you are not familiar with deep frying techniques.

When it’s hot, put 2 slices of the meat. Make sure you place it flat. Turn over when the bottom side is browned.

When both sides are cooked and golden brown, remove the meat from the oil and place it on paper towels.

Serve rice in a Donburi bowl and spread cabbages over the top. Crisscross the cabbage with Japanese mayonnaise.

When Tonkatsu cools down a bit, cut it into half inch strips crosswise. Place the meat on top of cabbage and drizzle with a bit of Tonkatsu sauce. Enjoy!

Crispy pork cutlet simmered in runny egg with a dashi broth, and served over hot steamed rice, this Baked Katsudon recipe is the rice bowl of your dream. Learn how to make the best crunchy cutlet without deep frying.

Baked Katsudon (Japanese Crispy Baked Cutlet Rice Bowl)

panko (Japanese breadcrumbs)

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

pork loin chops (½ inch thick) ((4 oz, 113 g each))

salt

all-purpose flour (plain flour)

½ onion ((divided; ¼ onion per serving))

eggs

servings cooked Japanese short-grain rice

dashi (Japanese soup stock; click to learn more)

Tbsp sake

mirin

soy sauce

tsp sugar

mitsuba (Japanese parsley) ((optional; can use chopped green onion/scallion))

shichimi togarashi (Japanese seven spice) ((optional))

Gather all the ingredients. Adjust the oven rack to the middle position and preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).

Combine the panko and oil in a frying pan and toast over medium heat until golden brown. Transfer panko into a shallow dish and allow to cool.

Cut the onions into thin slices and the mitsuba into small pieces.

Remove the extra fat and make a couple of slits on the connective tissue between the meat and fat. The red meat and fat have different elasticity, and when they are cooked they will shrink and expand at different rates. This will allow Tonkatsu to stay nice and flat and prevent it from curling up.

Pound the meat with a meat pounder, or if you don’t have one then just use the back of a knife to pound. Mold the extended meat back into the original shape with your hands.

Sprinkle salt and freshly ground black pepper.

Dredge each pork piece in the flour to coat completely. Pat off the excess flour.

Beat one egg in a bowl and coat the pork with the beaten egg. Finally, coat with the toasted panko. Press on the panko flakes to make sure they adhere to the pork.

Place the pork on the prepared baking sheet lined with parchment paper or even better if you have an oven-safe wire rack (as air goes through on the bottom so panko won&#039;t get crushed). Bake at 400ºF (200ºC) until the pork is no longer pink inside, about 20 minutes.

Remove the tonkatsu from the oven and cut into 1-inch pieces (so you can eat with chopsticks).

To Make Tonkatsu

Combine Seasonings in a liquid measuring cup or bowl. This amount could be more than you need, depending on the frying pan size you decide to use. You can store the extra in a mason jar in the refrigerator for up to a week. Beat one egg in a bowl.

To Prepare Sauce and Egg

In this step-by-step, I will show you how traditionally Katsudon is made in a 1-serving Oyakodon Pan Why? The size of the oyakodon pan is similar to donburi bowl size; therefore, it&#039;s easy to slide the cooked food over steamed rice in the bowl. You can make 2 servings at once in one large frying pan and carefully divide it, but each portion won&#039;t be a round shape to fit over the round rice bowl.

Why Do We Use Oyakodon Pan?

Put half of the onion slices into the pan and pour ½ to ¾ cup of the sauce to cover them. Adjust the amount of sauce based on your frying pan size. Bring the sauce and onions to a boil. Lower the heat to medium and cook onion slices until translucent, about 4-5 minutes.

Put one Baked Tonkatsu in it and turn the heat to medium high. Pour and distribute beaten egg evenly and cover with the lid.

When the egg is half cooked, about 30 seconds, turn off the heat.

To Make Katsudon

Serve rice in a donburi bowl and slide Tonkatsu and egg mixture on top. Continue with the second serving.  Serve with shichimi togarashi (Japanese seven spice) on the side.

To Serve

https://www.youtube.com/watch?v=BdqYSy8U818

Juicy deep-fried pork cutlet and runny egg cooked in a savory and sweet dashi broth and placed over hot steamed rice, this Baked Katsudon recipe will be your new favorite weeknight meal!

PRINT RECIPE ▶ http://bit.ly/BakedKatsudon

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins

Serves: 2 
 
Ingredients:

For Baked Katsu:

1 cup panko (Japanese breadcrumbs)
1 Tbsp neutral flavor oil (vegetable, canola, etc)
2 pieces pork loin (2 pieces = ½ lb or 226 g, thickness: 1.2 cm or ½" )
1 tsp Kosher salt
Freshly ground black pepper
1-2 Tbsp all-purpose flour
1 large egg

For Katsudon:

½ onion
2 eggs (divided)
2 serving cooked Japanese short grain rice

Katsudon Seasonings:

1 cup dashi (https://www.youtube.com/watch?v=5qBAcsM31Rg&t)
2 Tbsp sake
2 Tbsp mirin
2 Tbsp soy sauce
2 tsp granulated sugar

To Serve:

Mitsuba (Japanese parsley)
Shichimi Togarashi (Japanese seven spice) (optional) 


Instructions with step-by-step pics ▶ http://bit.ly/BakedKatsudon


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How To Make Baked Katsudon (Recipe)  揚げないカツ丼の作り方 (レシピ)

Breaded pork cutlets made with crispy seasoned panko breadcrumbs and juicy tender pork. Ready in only 30 minutes from start to finish!

Crispy Pork Cutlets

pork chops (about 1-1.5 lbs total)

coarse kosher salt

all-purpose flour

eggs (beaten)

panko breadcrumbs

garlic powder

chili powder

coriander

paprika

cumin

oregano

olive oil (divided)

lime (quartered)

cilantro (for garnish)

Line a large cutting board with plastic wrap or parchment paper. Lay pork chops on top in a single layer, and then cover with another piece of plastic wrap or parchment paper.

Using a meat mallet or a heavy skillet (cast iron works best), pound each pork chop to about 1/4-inch thickness.

Season with salt and black pepper on both sides. Set aside.

Prepare 3 shallow bowls - the first with the flour, the second with the eggs, and the third with the panko breadcrumbs.

To the breadcrumbs, add the garlic powder, chili powder, ground coriander, paprika, ground cumin, and dried oregano. Mix together to combine.

Heat 3 tablespoons of olive oil in a large skillet over medium heat.

Working in 2 batches, dredge two cutlets in flour, then dip in egg, and then into the seasoned panko breadcrumbs.

Sauté the cutlets for 3-4 minutes per side. Remove and transfer to a plate.

Add the remaining 2 tablespoons of olive oil and repeat the same steps with the remaining 2 cutlets.

Garnish with a sprinkle of chopped cilantro and serve with lime wedges.

The bifana is a traditional Portuguese sandwich that comprises of a bread roll filled with marinated pork cutlets. The secret is in the marinade and how its cooked! This is a traditional Portuguese Bifana recipe that you can make at home! Read our recipe, to get the authentic taste of Portugal!

Traditional Portuguese Bifana

Pork cutlets

bread rolls

1tsp of sweet paprika

tsp red chilli flakes

garlic cloves

bay leaves

dry white wine

lard

tbsp butter

olive oil

Let’s start by tenderizing our pork cutlets. For that you can use a meat tenderizer or even a rolling pin to gently pound the pork cutlets one by one, both sides.

Place the cutlets in a bowl. Season it with salt and pepper and then add the remaining marinade ingredients rubbing it into the meat. Make sure that everything is in contact with the pork. Cover the bowl with cling film and put it in the fridge for at least 4 hours or ideally overnight.

Put a frying pan over medium heat and add the fat: lard, butter and olive oil. Once the mixture is hot, gently place in our pork meat, keeping the marinade aside. You may be thinking we are using too much fat but don’t worry, the idea here is to slowly ‘confit’ the pork instead of frying it like you would normally do with a steak.

Once the oils start bubbling (about 5-8 minutes) flip the pork and add to the frying pan its marinade, including the garlic.

Occasionally stir and flip the pork until the garlic cloves are cooked (it will become a puree when you squeeze it with a fork). Let the sauce reduce a little bit more.

Meanwhile, cut open the bread and quickly toast it, we want it still soft inside.

Now it’s time to put it all together. Glaze both sides of the bread with the juicy pork sauce then add a steak. Serve it with mustard, our favourite one is an English mustard.

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Top Tags

Tonkatsu

Crispy Tonkatsu Donburi

Baked Katsudon (Japanese Crispy Bak...

Crispy Pork Cutlets

Traditional Portuguese Bifana

Top 5 pork cutlet recipes from across the web

The most viewed pork cutlet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tonkatsu

Crispy Tonkatsu Donburi

Baked Katsudon (Japanese Crispy Bak...

Crispy Pork Cutlets

Traditional Portuguese Bifana

The most viewed pork cutlet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine