Tonkatsu
Ingredients
The pork cutlet
-
2-3
pieces
boneless pork cutlets
-
1/4
cup
cornstarch
-
1
large
egg, beaten
-
1
cup
Japanese panko or regular breadcrumbs
-
to taste
salt
-
to taste
ground black pepper
For frying
-
as needed
cup
oil for deep-frying
For serving
-
as needed
shredded cabbage
-
as needed
tonkatsu sauce, bottled
Instructions
- Heat oil in a small pot for deep-frying to 350°F (176°C).
- Rinse the pork cutlets, pat them dry, and season with salt and pepper.
- Set up three containers with cornstarch, beaten egg, and panko.
- Coat each pork cutlet in cornstarch, dip in egg, and then press into panko to coat.
- Deep-fry the coated pork cutlets until golden brown.
- Remove from oil and drain on paper towels.
- Slice the tonkatsu and serve with shredded cabbage and tonkatsu sauce.
Nutrition Facts (estimated)
Servings
3
Calories
257
Total fat
6g
Total carbohydrates
24g
Total protein
25g
Sodium
215mg
Cholesterol
121mg
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