This is fine right away, but much better if you let it age awhile—overnight is best.

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, pork cutlet (tonkatsu). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

The best homemade Japanese deep fried pork cutlet (tonkatsu recipe) ever. Crispy on the outside and juicy on the inside, a family favorite! Tonkatsu is one of the most popular Yoshoku dishes here in Japan and everyone loves it.

Pork Cutlet (Tonkatsu) is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Pork Cutlet (Tonkatsu) is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have pork cutlet (tonkatsu) using 4 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Pork Cutlet (Tonkatsu):

1. Take Flour
2. Get Egg
3. Make ready Panko
4. Take Pork loin

Tonkatsu, or pork cutlet, is a Japanese dish of pork filet that is breaded with panko breadcrumbs and deep fried. It is traditionally served with a dark savory tonkatsu sauce and shredded green cabbage. This Pork Tonkatsu recipe is so simple and delicious! It's served with homemade Tonkatsu sauce.

Steps to make Pork Cutlet (Tonkatsu):

1. Put a small cut through the fat and smash the pork with rolling pin or wine bottle also works. Put salt and pepper for seasoning 1. Prepare two separate plates with flour and egg
2. Put flour around the pork, then egg. Repeat this 3 times 1. Finally put the panko after you dip the pork in the egg 1. Heat the oil to medium heat. You can tell the level of oil by dipping in a chopstick. If there’s a small bubble, it is ready. 1. Put in the pork. Ideally you want the pork to be completely submerged in the oil but if you don’t have enough oil, you can flip it so both side turns golden 1. Take out the pork and put the oil in higher temperature. You can dip in the chopstick again and if there are many bubbles, the oil is ready. Put in the pork again to double fry. Should be ready in couple minutes 1. Put it on a kitchen paper to get rid excess oil and it’s ready to eat!!

The Japanese pork cutlet is crispy on the outside, and juicy and tender inside. I was making it the other day and I thought that it was a. I was introduced to this by Japanese exchange students I was hosting. The tonkatsu sauce is purchased at most grocery stores. Juicy chicken or pork cutlets in an incredibly crisp layer of golden-brown bread crumbs, with a sweet-and-savory sauce and a side of crisp shredded cabbage and steamed white rice, is a simple and.

So that is going to wrap it up with this special food pork cutlet (tonkatsu) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!