Japanese Pork Cutlet (Tonkatsu) -

This Recipe is so easy you won’t believe it when it’s done! No marinating needed, this recipe is an incredibly quick and delicious way to serve bone in or boneless pork chops — seared until golden then simmered and broiled (or grilled) in the most amazing sauce! Here is Quick and Easy Japanese Pork Cutlet (Tonkatsu) Recipe.

You can have Japanese Pork Cutlet (Tonkatsu) using 6 ingredients and 8 steps.

Japanese Pork Cutlet (Tonkatsu) Ingredients

You need 2 of pork fillets.
You need to taste of salt n black pepper.
Prepare of to shift all-purpose flour.
You need 1 of beaten egg.
You need of Panko (bread crumble) for coating.
You need of vegetable oil for frying.

Japanese Pork Cutlet (Tonkatsu) step by step

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..
Beat the egg in a bowl. Prepare a generous amount of Panko in another bowl..
Shift the all-purpose flour to the fillets of both sides as thin as you can. Remove the excess flour..
Hold the fillet with your left hand. Dip the pork fillet in the beaten egg..
Coat the pork fillet with Panko with your right hand. Remove the excess Panko..
Repeat the process 3 - 6. Let the pork fillets rest for 10 minutes..
Heat the vegetable oil up to 160 - 170ºC. Then deep-fry the pork fillets in the fryer until they become light golden-brown..
Deep-fry the pork fillets again at 180ºC until they become golden-brown..

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I believe you can make great and tasty Japanese Pork Cutlet (Tonkatsu) recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!