Tonkatsu Japanese Fried Pork Cutlet Recipes

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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



Tonkatsu (Japanese-Style Crispy Fried Pork Cutlets) image

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

2 boneless pork chops, trimmed of excess fat
½ teaspoon salt
¼ teaspoon ground black pepper
1 egg
½ teaspoon soy sauce
¼ cup all-purpose flour
½ cup panko bread crumbs
oil for frying

TONKATSU (JAPANESE PORK CUTLET)

This is my absolute favorite Japanese food. (What's not to like? It's fried!) I was introduced to this by Japanese exchange students I was hosting. The tonkatsu sauce is purchased at most grocery stores in the Asian foods section. Serve on a bed of shredded cabbage, for presentation. Serve with TONKATSU Sauce (the database won't let me add this as an ingredient).

Provided by Charmie777

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5



Tonkatsu (Japanese Pork Cutlet) image

Steps:

  • Pound pork to 1/4-inch thickness.
  • Coat with flour, then dip into egg, and finally coat thoroughly with Panko.
  • Deep fry in 1 inch vegetable oil, heated to 350º, 3 minutes on each side, or until golden brown.
  • Serve on bed of shredded cabbage, for presentation.
  • Serve with Tonkatsu sauce.
  • NOTE: If you can't find Panko, you may use crushed corn flakes.

Nutrition Facts : Calories 372.2, Fat 14.8, SaturatedFat 5.1, Cholesterol 170.4, Sodium 205.4, Carbohydrate 12.8, Fiber 0.7, Sugar 0.9, Protein 43.6

4 boneless pork chops, 1/2 inch thick (I have also used boneless chicken breasts)
2 tablespoons flour
1 beaten egg
1/2 cup panko breadcrumbs (Japanese bread crumbs)
vegetable oil (for frying)

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



Japanese Pork Cutlet (Tonkatsu) With Curry Recipe by Tasty image

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

4 cups white rice, cooked
4 boneless pork chops
salt, to taste
pepper, to taste
4 shiso leaves
4 slices mozzarella cheese
½ cup flour
3 eggs
3 cups panko breadcrumbs
oil, for frying
1 tablespoon oil
½ onion, sliced
2 medium potatoes, cubed
1 medium carrot, diced
3 cups water
⅓ cup japanese curry paste

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