Pork Tonkatsu (Japanese-style Breaded Cutlet)
| Serves | 6 |
| Method |
|
| Products Used |
Ingredients
1 Pkg Legacy Centre Pork Loin Roast *
1 ½ Cups All purpose flour
3 Large eggs
3 Tbs Vegetable oil 45ml
3 Cups Panko** bread crumbs
Kosher salt and pepper to taste
Bottled Tonkatsu sauce***
Cooking Difficulty
*You can also use 4 packages of Legacy Centre & Rib Eye Chops OR
2 packages of Legacy Centre Fast-Fry Chops
Heat the oven to 200°F.
Remove excess fat and slice the pork into ½” (10mm) thick slices. Lay a sheet of plastic wrap on the counter and place a slice of pork on half of it. Fold over other half of wrap to cover slice and pound until it’s about ¼” (5mm) thick. (If using the fast-fry chops, pounding is not necessary). With a sharp knife, make about 6 evenly-spaced cuts, tiny around the edges of the cutlet (this will help prevent it from curling as it cooks). Repeat with the remaining pork.
Season generously with salt and pepper.
Assemble 3 wide bowls. Put the flour in one wide, shallow bowl. Put the eggs in another wide, shallow bowl and beat them lightly with 3 Tbs. water, the oil, and 3/4 tsp. salt. Put the Panko in a third wide, shallow bowl. Working with one cutlet at a time, dredge the pork in the flour and then the egg mixture, shaking to remove excess. Dredge cutlet in the Panko, pressing the crumbs into the cutlet to help them adhere. As the cutlets are coated, transfer them to a rimmed baking sheet.
In a large, deep, straight-sided sauté pan (a cast-iron skillet is best), heat about 1/4 inch of oil over medium-high heat until shimmering hot. Working in batches, cook 3 cutlets at a time, flipping once until golden brown and cooked through; 2 to 3 minutes per side. Drain the cutlets on a paper towel-lined baking sheet and keep warm in the oven until all of the pork is cooked.
Portion the cutlets among 8 dinner plates and spoon some Tonkatsu sauce over each cutlet. Serve with Japanese sticky rice and a Sunomono salad.
Traditionally the Tonkatsu is placed on a heaping bed of extremely thinly sliced green cabbage. If you wish to add this touch it is an excellent idea. After extremely thinly slicing (use a mandolin if you have one) the cabbage put it in a large bowl of cold water and ice cubes to crisp it up. Drain just before serving.
**Panko is Japanese-style breadcrumbs. These are essential to this dish. Panko can be found in Asian markets and most conventional supermarkets.
***This is the traditional condiment. Kikkoman brand tonkatsu sauce is widely available
