Tonkatsu- classic Japanese pork cutlet. What's the difference between Japanese pork cutlets from other versions you might ask? The biggest difference is that Tonkatsu is breaded with panko (パン粉), a Japanese style breadcrumb made from white bread without crusts. The crisp and crunchy panko flakes are larger than breadcrumbs and give.
Jason and I try to penny pinch whenever we can. So when I meal plan for the week, I try my best to stick with recipes where I have most of the ingredients on hand, like this tonkatsu here. To serve, place the pork cutlet slices over the rice. Tonkatsu- classic Japanese pork cutlet most diverse and own ideal flavor that unique. Some types of Tonkatsu- classic Japanese pork cutlet recipes are also adequate simple to process and dont pick up lengthy. Although not everybody likes Tonkatsu- classic Japanese pork cutlet food, currently few people are getting attached and like the various Tonkatsu- classic Japanese pork cutlet foods available. This can be visible from the number of restaurants that prepare Tonkatsu- classic Japanese pork cutlet as one of the dish. You can have Tonkatsu- classic Japanese pork cutlet using 6 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Tonkatsu- classic Japanese pork cutlet
- Prepare 1/4 of cabbage.
- Prepare 1 of pork fillet (or 2-3 chicken breast, or one turkey breast).
- You need 1 of egg.
- Prepare 1/2 cup of flour.
- Prepare 1 cup of panco.
- It's 1 cup of cooking oil (one inch in a frying pan).
Katsudon is a popular Japanese dish that consists of tonkatsu (breaded deep-fried pork) and eggs cooked in a sweet and salty broth served over rice. Tonkatsu is a fried Japanese pork cutlet that's usually served with a sweet and savory spiced fruit sauce. My version features a tender thick-cut rib-chop that's been dredged in panko breadcrumbs and fried until shatteringly crisp on the outside, and juicy on the inside. Breaded, deep fried crispy pork cutlet, Tonkatsu (Japanese Pork Schnitzel) is quite easy to make and served with sweet and spicy tonkatsu sauce.
Tonkatsu- classic Japanese pork cutlet step by step
- Chop cabbage. In a bowl mix with 1/2 teaspoon salt and leave for 15 minutes. Squeeze liquid out..
- Slice meat about 3/4 inch and sprinkle salt and pepper..
- Prepare 3 stations of flour, egg, and panco. Each piece to go through flour, egg, and panco..
- Put cooking oil about 3/4 inch in a frying pan. Cast iron pan works better. Hear the oil to 350. For frying food, temperature is very important for crispness. A cooking thermometer is very useful..
- Put 4-5 pieces of meat and fry for 2-3 minutes each side until golden brown..
- Put a few paper towel on a plate and place cooked meats so the extra oil drains. Cut one to see if the meat is thoroughly cooked..
- Serve meat with cabbage. Pour tonkatsu sauce on top. Tonkatsu sauce could be at Asian section of supermarket..
I already briefed you on how to make tonkatsu (Japanese fried pork cutlet) in the Katsu-don (Pork Cutlet and Egg on Rice) recipe. The BEST Asian Low-Carb/Keto recipe for Tonkatsu. You are very welcome and we think this version is better than the classic one as well! Check back soon as we do have a great chicken katsu version in the works as well! Tonkatsu, or Japanese-style fried pork cutlets, depend on an exceptionally coarse panko bread crumb dredge to achieve their signature crisp.
Got ingredients for manufacture Tonkatsu- classic Japanese pork cutlet recipes is also not difficult. You can easily get the main ingredients at the nearest supermarket and in fact on the market. There are much types of Tonkatsu- classic Japanese pork cutlet that are simple and fast to process into delicious dish. You can always praxis this Tonkatsu- classic Japanese pork cutlet recipe at home, and can presenting it to your children and extended family. If you wish to cook different foods on our website, we supply various types of food recipes which are of course very delicious and enjoyable to enjoy, please try they.
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