Japanese Pork Cutlet (Tonkatsu) Recipe by Mogco Tokyo
Japanese Pork Cutlet (Tonkatsu) Cooking Instructions 30 mins 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. 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. 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. 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. 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. 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. 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. 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. 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. 8 Deep-fry the pork fillets again at 180ºC until they become golden-brown. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Chicken and Eggs Bowl (Oyakodon) Mini Fruit Tarts Vegan banana cupcakes (sugar free) Cheese French toast Fresh Strawberry Mousse Chicken and Eggs Bowl (Oyakodon) Mini Fruit Tarts Vegan banana cupcakes (sugar free) Cheese French toast Fresh Strawberry Mousse Peanuts 65 Carrot Pudding Chicken Pizza Beef stew Whipped cream Uji wa nazi Rice and beans mix Peppered snails Katsudon Watermelon and banana Peanuts 65 Carrot Pudding Chicken Pizza Beef stew Whipped cream Uji wa nazi Rice and beans mix Peppered snails Katsudon Watermelon and banana