TONKATSU
These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make. Serve with sticky rice and tonkatsu sauce and enjoy! Also great if substituted with chicken breasts.
Provided by AMYSMEANS
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a 1/4-inch thickness (about .75 cm). Season with salt and pepper to taste.
- Pour oil into a skillet about 1/2 inch (1.25 cm) deep. Heat the oil over medium-high heat to 375 degrees F (190 degrees C).
- Place the flour, egg, and panko crumbs in separate bowls. Coat each cutlet in flour, then egg, and finally in bread crumbs. Tap off any loose crumbs.
- Fry the cutlets until golden brown and cooked through, about 4 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 20.1 g, Cholesterol 76.9 mg, Fat 17.4 g, Fiber 0.2 g, Protein 17.4 g, SaturatedFat 3.5 g, Sodium 136.2 mg, Sugar 0.1 g
PORK CUTLETS
Steps:
- In a mixing bowl, beat the egg white and water until it starts to foam. Stir in a teaspoon of dry mustard. Season cutlet with salt and pepper. Dip the cutlet in flour, then the egg mixture, coating thoroughly, and then in the breadcrumbs. Be sure that both sides are covered well. Set aside, or refrigerate, covered by a piece of waxed paper or plastic wrap.
- Heat the oil in a heavy frying pan until hot. Add the cutlet, lower the heat slightly, and cook for about 2 minutes. Turn with a spatula, and brown the other side. Continue cooking, turning once again if necessary, until the pork is cooked through, about 5 minutes in total. When done, the flesh will be white. Drain on a paper bag. Serve with a squeeze of lime.
- Serve with potato and leeks
KATSU-DON (PORK CUTLET DONBURI)
This is in response to a posting on tonkatsu (pork cutlets).This recipe is from "Japanese Family-Style Recipes" by Hiroko Urakami. This is Japanese fast food!
Provided by Stewie
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat vegetable oil 1-inch deep in frying pan or wok to 340F or until a few breadcrumbs dropped into the middle of the oil surface immediately.
- Trim off fat from the pork and pound it to make it thin.
- Sprinkle with salt and pepper.
- Dust first with flour, then dip into the beaten egg, then the panko crumbs.
- Fry in the oil until light brown--about 4 minutes/side.
- Drain on paper towels and then cut into 1" strips.
- Mix the broth ingredients together in a bowl.
- Then heat 1/4 of the broth in a separate skillet, bringing it just to a boil.
- Add the slices of 1 pork cutlet and cook one minute.
- When the broth has fully coated the cutlet, pour one portion of the beaten eggs into the skillet and stir.
- Add 2 Tbsp. green peas and cook 30 seconds more.
- Place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.
- Repeat this for the remaining servings.
Nutrition Facts : Calories 1827.7, Fat 21.2, SaturatedFat 7, Cholesterol 310, Sodium 2115.1, Carbohydrate 319.1, Fiber 7.2, Sugar 22.6, Protein 76.9
PORK TONKATSU WITH SHISO
Categories Pork Kid-Friendly Deep-Fry Bon Appétit Small Plates
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Tonkatsu Sauce:
- Mix ketchup and Worcestershire sauce in a small bowl.
- Do Ahead
- Sauce can be made 1 week ahead. Cover and chill.
- Pork:
- Freeze pork loin until firm around edges, about 1 hour. Slice pork 1/8" thick (or as thinly as you can). Place slices between 2 pieces of plastic wrap and gently pound until as thin as possible without tearing meat.
- Place eggs, panko, and flour in separate shallow bowls. Divide pork into 4 portions (you should have at least 4 slices per portion but may have more depending on how thinly you slice the meat). Working with 1 portion, season pork slices lightly on both sides with salt and stack, placing 2 shiso leaves, if desired, between any 2 slices. Keeping stack intact, dredge in flour, shaking off excess. Dip in eggs, letting excess drip off, then coat in panko, shaking off excess. Set on a wire rack set inside a rimmed baking sheet and repeat with remaining shiso leaves and stacks of pork.
- Heat 2 tablespoons oil in a large skillet over medium-high. Cook 2 stacks of pork until golden brown and cooked through, about 3 minutes per side. Transfer back to wire rack. Wipe out skillet and repeat with remaining 2 tablespoons oil and 2 stacks of pork. Serve pork with tonkatsu sauce.
JAPANESE PORK CUTLET (TONKATSU) WITH CURRY RECIPE BY TASTY
Here's what you need: white rice, boneless pork chops, salt, pepper, shiso leaves, mozzarella cheese, flour, eggs, panko breadcrumbs, oil, oil, onion, medium potatoes, medium carrot, water, japanese curry paste
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season the pork chops on both sides with salt and pepper.
- Cut a large slit through the side of the pork chops.
- Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
- Repeat with the remaining pork chops.
- Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
- Repeat with the other pork chops.
- Heat oil over medium-high heat until about 360°F (185˚C).
- Fry the pork chops one at a time until golden brown, then drain on a paper towel.
- Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
- Lower the heat and simmer for about 10 minutes.
- Add the curry paste, then stir until dissolved.
- Cook for another 10 minutes on low heat, then set aside.
- Slice the pork cutlets into ½-inch (1-cm) slices.
- To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
- Enjoy!
Nutrition Facts : Calories 1451 calories, Carbohydrate 155 grams, Fat 59 grams, Fiber 5 grams, Protein 71 grams, Sugar 9 grams
TONKATSU (JAPANESE-STYLE CRISPY FRIED PORK CUTLETS)
Recipe for popular Japanese-style fried pork. Serve plain with Japanese-style barbeque sauce or serve on top of curry, ramen, udon, and more!
Provided by otaku
Categories World Cuisine Recipes Asian Japanese
Time 24m
Yield 4
Number Of Ingredients 8
Steps:
- Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
- Whisk egg and soy sauce together in a small bowl.
- Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
- Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
- Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 15.6 g, Cholesterol 62.1 mg, Fat 26 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 4.2 g, Sodium 420.8 mg, Sugar 0.1 g
CRISPY PORK CUTLETS (TONKATSU) WITH SHAVED CABBAGE SALAD AND GINGER VINAIGRETTE
The pork quality is essential to this dish and you need a tender cut with lots of good marbling. I use a boneless rib chop with very even and dense marbling. I also prefer my cutlets to be thick, as this helps to keep the meat from drying out as you fry it. Please use a heritage breed of pork such as Kurobuta, Berkshire or Iberico; they all have superior flavor and marbling.
Provided by Andrew Zimmern
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Soak the cabbage in ice water for 20 minutes. Drain thoroughly then spin very dry in a salad spinner (or pat with paper towels). Set aside.
- Meanwhile, carefully score the flat sides of the chops with a paring knife at 1-inch intervals, about 1/4 inch deep. Season with kosher salt and pepper.
- Heat 3 inches of oil in a large pot to 350 degrees F.
- Put the flour, eggs and panko in 3 separate shallow bowls. Season the flour with salt and pepper. Dredge each chop in the flour, shaking off the excess; dip in the egg, then dredge in the panko, pressing to help the crumbs adhere.
- Fry the cutlets in a single layer, working in batches if need be, until medium browned (not burnt), 3 to 4 minutes per side. Transfer the cutlets to a wire rack set over a rimmed baking sheet and season immediately with sea salt.
- While the cutlets cook, combine the cabbage with the chives, lemon juice and salt in a large bowl and toss.
- Place each cutlet on a plate; add a pile of the seasoned cabbage and dress with the vinaigrette. Serve right away with some tonkatsu sauce, a smear of Japanese hot mustard on the edge of plate, lemon wedges and bowls of rice on the side, if you like.
- Bring a medium saucepan of water to a simmer. Add the carrots and cook for 1 minute. Drain then immediately plunge in ice water. Drain again, then place in a blender. Add the remaining ingredients and blend until smooth. Season with salt and white pepper. Refrigerate for at least 30 minutes and up to 1 week. Makes 3 cups.
More about "porkcutletstonkatsu recipes"
PORK CUTLET CURRY (TONKATSU KARE) - PEPPERSCALE
From pepperscale.com
4/5 (3)Category MealAuthor Mark EardleyCalories 1182 per serving
JAPANESE FRIED PORK CUTLET (TONKATSU) RECIPE - THE SPRUCE …
From thespruceeats.com
4.2/5 (57)Category Entree, Dinner
PORK TONKATSU | RICARDO
From ricardocuisine.com
CLASSIC TONKATSU (JAPANESE FRIED PORK CUTLET ... - CHILI PEPPER …
From chilipeppermadness.com
PORK KATSU RECIPE | HELLOFRESH
From hellofresh.com
TONKATSU (PORK CUTLET) | PORK CUTLETS, TONKATSU, COMFORT FOOD
From pinterest.ca
KOREAN PORK CUTLET, DONKASU RECIPE & VIDEO
From seonkyounglongest.com
FRIED PORK CUTLET WITH CABBAGE - EVERYBUNNY EATS | A FOOD BLOG
From everybunnyeats.com
JAPANESE FOOD - FRIED PORK CUTLETS TONKATSU OOTOYA NYC
From youtube.com
PORK CUTLETS WITH EGG KATSUDON - DUMMY IN THE KITCHEN
From dummyinthekitchen.com
PORK CUTLETS(TONKATSU) - YOUTUBE
From youtube.com
PORK CUTLET (TONKATSU) | FOOD IN JAPAN | TONKATSU, FOOD, PORK CUTLETS
From pinterest.ca
JAPANESE PORK CUTLET (TONKATSU) WITH CURRY : BOOK RECIPES
From book-recipe.com
EASY TONKATSU (DONKKASEU) RECIPE MADE WITH PORK LOIN …
From koreanbapsang.com
PORK KATSU - A COZY KITCHEN
From acozykitchen.com
CRISPY PORK CHOPS TONKATSU MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
FRIED CRUMBED PORK CUTLETS (TONKATSU) RECIPE : SBS FOOD
From sbs.com.au
BAKED TONKATSU (JAPANESE PORK CUTLET) - FOODIE BAKER
From foodiebaker.com
WHAT IS TONKATSU? - TEN SUSHI SEATTLE
From tensushiseattle.com
TONKATSU | TRADITIONAL PORK DISH FROM JAPAN - TASTEATLAS
From tasteatlas.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
JAPANESE PORK KATSU (TONKATSU) - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
PORK TONKATSU RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
PORK TONKATSU SANDWICHES | RICARDO
From ricardocuisine.com
JAPANESE PORK TONKATSU RECIPE | WANDERZEST
From wanderzestblog.com
PORK TONKATSU RECIPE | PANLASANG PINOY MEATY RECIPES
From panlasangpinoymeatrecipes.com
FIX BONELESS PORK CHOPS - RECIPES - PAGE 10 | COOKS.COM
From cooks.com
TONKATSU (とんかつ) - FRIED PORK CUTLET | FOOD IN JAPAN
From foodinjapan.org
PORK CUTLETS TONKATSU RECIPE - FOOD.COM
From food.com
EASY RECIPE FOR TONKATSU (DEEP-FRIED PORK CUTLET) - WHAT JAPAN EATS
From whatjapaneats.com
JAPANESE FOOD - FRIED PORK CUTLETS TONKATSU OOTOYA NYC
PORK TONKATSU | SIFT & SIMMER
From siftandsimmer.com
JAPANESE PORK CUTLET (TONKATSU) | PORK | TASTE LIFE
From tastelife.tv
CRISPY FRIED PORK CUTLETS – TONKATSU (とんかつ)
From otakufood.com
JAPANESE-STYLE PORK CUTLET (TONKATSU) • WE COUNT CARBS
From wecountcarbs.com
TONKATSU (JAPANESE-STYLE PORK CUTLETS) - KIKKOMAN HOME COOKS
From kikkomanusa.com
PORK CUTLETS (TONKATSU) - COOK N' SHARE
From cooknshare.com
TONKATSU (JAPANESE PORK SCHNITZEL) - RECIPETIN JAPAN
From japan.recipetineats.com
JAPANESE PORK CUTLETS (TONKATSU) - ASIAN INSPIRATIONS
From asianinspirations.com.au
TONKATSU JAPANESE PORK CUTLET RECIPE - AARON & CLAIRE
From aaronandclaire.com
BEST TONKATSU IN OSAKA - INSIDE OSAKA
From insideosaka.com
You'll also love