Shatteringly Crispy Tonkatsu
Thick-cut pork loin encased in an impossibly crunchy golden panko shell, sliced to reveal a juicy, perfectly cooked interior. Drizzled with tangy-sweet tonkatsu sauce and served alongside a mountain of shredded cabbage, this is the crunchiest, most satisfying pork cutlet you will ever make at home.
Ingredients
- 2 boneless pork loin chops, about 1 inch thick (200g each)
- Salt and black pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten
+ 7 more ingredients
Instructions
Score the border between the fat cap and the meat on each pork chop in several places to prevent curling during frying. Season both sides generously with salt and pepper.
Using the back of a knife or a meat mallet, gently pound each chop to an even 3/4-inch thickness. This ensures even cooking throughout.
Set up a three-stage breading station: flour on a plate, beaten eggs in a shallow bowl, and panko on another plate. Dredge each pork chop in flour (shake off excess), dip in egg, then press firmly into the panko, making sure every surface is thickly and evenly coated.
Heat the oil in a deep pot or Dutch oven to 340°F (170°C). The oil should be deep enough to submerge the cutlets at least halfway.
Carefully lower one cutlet into the oil and fry for about 5-6 minutes, flipping once halfway through, until the crust is deep golden brown. Remove to a wire rack and let rest for 3 minutes before slicing. Repeat with the second cutlet.
Slice each cutlet crosswise into thick strips, keeping the shape intact. Serve over a bed of shredded cabbage alongside steamed rice, with tonkatsu sauce drizzled generously and lemon wedges on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI