Pork Tonkatsu
User Reviews
5
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
3
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Calories
374 kcal
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Course
Main Course
Pork Tonkatsu
Description
Pork Tonkatsu begins with pork chops pounded thin to ensure quick and even cooking. Each chop is seasoned with salt and pepper before being coated in a series of layers: lightly floured, dipped in beaten eggs, and finally covered with panko breadcrumbs, which provide a crunchy texture upon frying.
Fried in peanut or another high smoke-point oil heated to 350°F, the tonkatsu cooks for 2 to 3 minutes per side until the exterior is golden brown and the internal temperature reaches 160°F, ensuring the pork is juicy and cooked through. The result is a crisp yet tender cutlet.
This dish is traditionally served alongside steamed rice and thinly sliced green cabbage, which adds a fresh, crisp counterpoint to the fried pork. Ponzu or katsu sauce offers a tangy and savory dipping option, enhancing the flavor profile.
Ingredients
- 3 pork chops pounded thinly
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper
- 2 egg large
- ½ C all-purpose flour
- 1 ½ C panko breadcrumbs
For frying:
- 1 C peanut oil or high smoke-point oil
To serve:
- Steamed rice
- 1 C green cabbage thinly sliced
- ponzu sauce or katsu sauce
Instructions
- Line up 3 shallow bowls in a row.
- In the first bowl, add in the eggs and beat lightly. Season with a little salt and pepper.
- In the second bowl, add in the flour. Season with a little salt and pepper.
- In the third bowl, add in the panko breadcrumbs and again, season with a little salt and pepper.
- Season the flattened pork chops with salt and pepper on both sides.
- Heat oil in a frying pan over medium high heat. Check that the oil temperature reaches 350F.
- Dip the pork chop into the egg on both sides, letting any excess drip off before moving over to dredge in the flour.
- Dip again into the egg, and dredge with the panko breadcrumbs on both sides.
- Slowly add the breaded pork chop into the hot oil and fry for 2-3 minutes on each side, until golden brown. Internal temperature should reach 160F.
- Repeat with the remainder.
- Serve with steamed rice, thinly sliced cabbage, and ponzu or katsu sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 37g | 74% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 199mg | 66% |
| Sodium | 717mg | 30% |
| Potassium | 639mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 9mg | 10% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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