Pork Cutlet (Tonkatsu)

rating: 4
wotes: 1

Cooking time: 1 h

Difficulty: Medium recipe

Recipe yield: 4 serving

Japanese food

Pork Cutlet (Tonkatsu) – Japanese recipe, this patty is used in a number of dishes, served with fresh white cabbage and rice.

Pork Cutlet (Tonkatsu) Ingredients

Pork Chop 2 pcs

Eggs 1 pcs

Wheat flour 1 cup

Панировочные сухари 1 cup

Water 2 tbsp

Tonkatsu Sauce 2-3 tbsp

Vegetable oil

White pepper

Salt

Pork Cutlet (Tonkatsu) Recipe

dredge pork chops in flour Preparing Pork for Tonkatsu Cutlets

For the Japanese recipe Tonkatsu Pork Cutlet, lightly beat the pork chop on both sides.

Then dredge the chops in flour.

Mix eggs with a little cold water. Dip the chops on all sides in the egg.

And the last stage of crackers, dredge chops in them. Heat the vegetable oil in a frying pan and fry the pork cutlet on it on both sides. Transfer the fried cutlet to a wire rack and allow excess fat to drain. Cut the finished patty into strips about 3 cm wide. Put cutlet, finely chopped white cabbage and rice on the prepared plate. Top the cutlet with the Tonkatsu sauce and serve.