Japanese Pork Cutlet (Tonkatsu)

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Japanese Pork Cutlet (Tonkatsu). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Japanese Pork Cutlet (Tonkatsu) is one of the most well liked of recent trending foods on earth. It's enjoyed by millions every day. It's easy, it's fast, it tastes yummy. They are nice and they look fantastic. Japanese Pork Cutlet (Tonkatsu) is something which I have loved my whole life.

Many things affect the quality of taste from Japanese Pork Cutlet (Tonkatsu), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Pork Cutlet (Tonkatsu) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese Pork Cutlet (Tonkatsu) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Japanese Pork Cutlet (Tonkatsu) estimated approx 30 mins.

To begin with this recipe, we must prepare a few components. You can cook Japanese Pork Cutlet (Tonkatsu) using 6 ingredients and 8 steps. Here is how you cook that.

Food similar to Tonkatsu was served as "pork cutlet" at Renga-Tei (Ginza, Tokyo) in 1899. The word "katsu" in Tonkatsu derives from côtelette (cutlet, in English). Though Tonkatsu used to be luxury foods, it's one of the most popular dishes for Japanese people nowadays.
I'm going to introduce the Tonkatsu recipe that will be crispy no matter who makes it.
#fry

Ingredients and spices that need to be Take to make Japanese Pork Cutlet (Tonkatsu):

1. 2 pork fillets
2. to taste salt n black pepper
3. to shift all-purpose flour
4. 1 beaten egg
5. Panko (bread crumble) for coating
6. vegetable oil for frying

Instructions to make to make Japanese Pork Cutlet (Tonkatsu)

1. Make small cuts in several places of the pork fillets with a tip of a knife. This process keeps their shape when deep frying. Use a meat hammer or the back of your knife to pound the meat on both sides. Sprinkle the salt and the black pepper.
2. Beat the egg in a bowl. Prepare a generous amount of Panko in another bowl.
3. Shift the all-purpose flour to the fillets of both sides as thin as you can. Remove the excess flour.
4. Hold the fillet with your left hand. Dip the pork fillet in the beaten egg.
5. Coat the pork fillet with Panko with your right hand. Remove the excess Panko.
6. Repeat the process 3 - 6. Let the pork fillets rest for 10 minutes.
7. Heat the vegetable oil up to 160 - 170ºC. Then deep-fry the pork fillets in the fryer until they become light golden-brown.
8. Deep-fry the pork fillets again at 180ºC until they become golden-brown.

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So that is going to wrap this up with this special food Steps to Make Award-winning Japanese Pork Cutlet (Tonkatsu). Thank you very much for your time. I'm confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!