Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, tonkatsu (pork cutlet). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
The best homemade Japanese deep fried pork cutlet (tonkatsu recipe) ever. Crispy on the outside and juicy on the inside, a family favorite! Tonkatsu is one of the most popular Yoshoku dishes here in Japan and everyone loves it. This pork cutlet is light and crispy on the outside and tender on.
Tonkatsu (Pork Cutlet) is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Tonkatsu (Pork Cutlet) is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook tonkatsu (pork cutlet) using 5 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Tonkatsu (Pork Cutlet):
- Make ready 4 Pork Steaks
- Make ready Plain Flour as required
- Prepare 1-2 Eggs
- Get Panko Bread Crumbs as required
- Make ready Oil to fry
Beef tenderloin, bread crumbs, butter, cabbage, chicken, corn oil, eggs, flour, ground black pepper, hi-rice sauce, honey, ketchup, kimchi, lemon juice, mayonnaise, pork loin, rice, salt, sugar, water, yellow pickled radish. To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. Tonkatsu (Pork Cutlet), praise to the pig, oink-oink! Have you tried Japanese style pork cutlet, the Tonkatsu?
Steps to make Tonkatsu (Pork Cutlet):
- Sprinkle salt and pepper over Pork Steaks and coat with Flour.
- Then dip them in beaten Eggs and finally coat with Panko Bread Crumbs.
- Heat oil to 170℃ and deep fry until cooked through and golden, placet on a rack and drain the oil.
Tonkatsu (Pork Cutlet), praise to the pig, oink-oink! Have you tried Japanese style pork cutlet, the Tonkatsu? The crisp coating outside with tender and. I was making it the other day and I thought that it was a. Recipe courtesy of Mary Sue Milliken and Susan Feniger.
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