Japanese
Tonkatsu
by Gambero Rosso · 452K subscribers on YouTube
Hiro reveals the secrets to making the Japanese cutlet Tonkatsu: breading with flour, egg, and panko, frying at 170°C, served with shredded cabbage, tonkatsu sauce, and mustard.
- Cook
- 5 min
- Difficulty
- easy
Ingredients
9 items- 1 pcsBracciolo di maiale senza ossapork loin slice, about 1.5 cm thick
- Saltto taste
- Flouras needed
- 1 pcsEggbeaten
- PankoJapanese breadcrumbs; as needed
- Cavolo Biancofinely shredded, for serving
- Salsa tonkatsuJapanese tonkatsu sauce; to taste
- Senape giapponeseJapanese mustard; to taste
- Lemonwedge, for serving
Method
- Season the pork loin slices with salt on both sides.
- Lightly coat each slice with all-purpose flour.
- Dip the floured pork into beaten egg, then coat generously with panko breadcrumbs.
- Heat oil to 170°C (340°F) in a deep pan.
- Fry the breaded pork cutlet for about 5 minutes, turning once, until golden and cooked through. Do not touch the breading while frying to keep it crispy.
- Remove and drain on paper towels. Let rest for a minute, then slice into thick strips.
- Serve the sliced tonkatsu with a pile of finely shredded white cabbage, tonkatsu sauce, a dab of Japanese mustard, and a wedge of lemon.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
