Photograph of the finished Tonkatsu

Japan · Thịt heo chiên xù Tonkatsu

Tonkatsu

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 720 g
  • Photograph of Flour Flour 60 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Panko breadcrumbs Panko breadcrumbs 160 g
  • Photograph of Oil Oil 120 ml
  • Photograph of Cabbage Cabbage 400 g
  • Photograph of Tonkatsu sauce Tonkatsu sauce 100 ml
  • Photograph of Salt Salt 8 g
  • Photograph of Black pepper Black pepper 2 g

Method

  1. 1 Lightly score the edges of the pork fat, flatten it evenly, then marinate with salt and pepper for 10 minutes.
  2. 2 Roll the meat in flour, dip it in beaten egg, and then coat it completely with breadcrumbs.
  3. 3 Heat the oil to about 170 degrees Celsius, then fry the meat for 6 minutes until golden brown and crispy on both sides.
  4. 4 Remove from the oil and let drain on a rack, let rest for 3 minutes, then cut into 2 cm thick slices.
  5. 5 Serve with finely shredded cabbage and drizzle with tonkatsu sauce.

With an appliance

  • Air fryer 38 min

    Replace step 3: spray oil to coat the breadcrumb coating, fry the meat at 200 degrees for 11 minutes, flip at the 6th minute and spray with more oil; still let it rest for 3 minutes as in step 4 before cutting.

Start cooking