Tonkatsu (Deep Fried Pork Cutlet)
Tonkatsu is originated from Japan which consists of a breaded deep fried pork cutlet. Deep fried pork cutlet or chop is one of my family favorite dishes. Every time I make tonkatsu, deep fried pork chops, they will be all gone in few minutes! Who doesn’t really like deep fried food? Sometimes, it is hard to resist crunchy and tasty deep fried pork chop.
Also, the best is to marinate the meat over night. However, if you don’t remember or no time to do it before hand. Don’t worries you can just marinate a few minutes before cooking and it turns out fine as well. And, personally I like to use Japanese style bread crumbs because it’s more fluffy and crispy. Besides, we like thin tonkatsu, so I like to use thin cut pork chop or cutlet and pound it with meat tenderizer. In addition, if you want more crispy tonkatsu, the trick is to double deep fried which means to deep fried pork chop again after a few minutes.
Ingredients:
Thin cut pork chops boneless 4
Salt 1/8 teaspoon
Five spices 1/8 teaspoon
Eggs 2
Flour 1 cup
Bread crumbs 1 cup
Vegetable oil 1 cup
Instructions:
1) Wash or rinse the pork chops then dry them. Then, put them on chopping board and pound them with a meat tenderizer.
2) After that, put the pork chops into a container and add salt and five spices. (The best to let it marinates for 5-10 minutes before cooking.)
3) Put flour on a plate and pork chop cover flour with both sides.
4) Beat eggs in a bowl. Dip pork chop into egg mixture. Make sure pork chop is covered both sides as well.
5) Pour bread crumbs on a plate and make sure both sides of the pork chop cover with bread crumbs.
6) Heat oil in a wok or pan turn on fire to medium high and wait till oil gets around 350F (180C). If you don’t have a thermometer, stick a wooden chopstick in the oil and see if tiny bubbles start to appear around the tip of the chopstick. When the oil reaches to that temperature, gently put the breaded pork chop into the oil and turn the fire to medium low. Deep fried both sides until it turns little brown.
7) Take out Tonkatsu and put on a plate and wait for couple minutes and deep fried again until it turns golden brown
8) Put the Tonkatsu on a plate with a paper towel to absorb excess oil and let it wait for a few minutes before cutting them
Enjoy your crispy Tonkatsu!
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Tonkatsu Deep Fried Pork Cutlet
Ingredients
- 4 pieces Thin cut pork chops boneless
- 1/8 teaspoon Salt
- 1/8 teaspoon Five spices
- 2 Eggs
- 1 cup Flour
- 1 cup Bread crumbs
- 1 cup Vegetable oil
Instructions
- Wash or rinse the pork chops then dry them. Then, put them on chopping board and pound them with a meat tenderizer.
- After that, put the pork chops into a container and add salt and five spices. (The best to let it marinates for 5-10 minutes before cooking.)
- Put flour on a plate and pork chop cover flour with both sides.
- Beat eggs in a bowl. Dip pork chop into egg mixture. Make sure pork chop is covered both sides as well.
- Pour bread crumbs on a plate and make sure both sides of the pork chop cover with bread crumbs.
- Heat oil in a wok or pan turn on fire to medium high and wait till oil gets around 350F (180C). If you don’t have a thermometer, stick a wooden chopstick in the oil and see if tiny bubbles start to appear around the tip of the chopstick. When the oil reaches to that temperature, gently put the breaded pork chop into the oil and turn the fire to medium low. Deep fried both sides until it turns little brown.
- Take out Tonkatsu and put on a plate and wait for couple minutes and deep fried again until it turns golden brown
- Put the Tonkatsu on a plate with a paper towel to absorb excess oil and let it wait for a few minutes before cutting them
Notes
Nutrition