Tonkatsu (Breaded Pork Cutlet)
A homemade tonkatsu where a crispy breaded coating meets tender pork. The meat is soaked in milk to remove any odor, then coated in flour, egg, and breadcrumbs so it turns out crunchy outside and juicy inside.
Ingredients
Ingredients
- Pork loin600g
- Flour1 cup
- Eggs2
- Breadcrumbs200g
- Milkas needed
- SaltA pinch
- Black pepperA pinch
- Cooking oilas needed
Directions
- 1
Lightly pound the pork loin with a meat mallet to flatten it. If you prefer a thicker bite, don't pound it too much.
- 2
Soak the prepared meat in milk for about 30 minutes to remove any odor. (Optional)
- 3
Season the drained meat with salt and pepper, then let it rest about 10 minutes so the seasoning sinks in. Adjust the seasoning to taste.
- 4
Prepare flour (or Korean frying-batter mix), beaten egg, and breadcrumbs in separate dishes.
- 5
Coat the meat in order: flour, then egg, then breadcrumbs.
- 6
Press the breadcrumbs on firmly and generously for a thicker crust. Individually wrap any portions you won't eat right away and freeze them.
- 7
Heat the oil; drop in a few breadcrumbs, and once they float up after about 3 seconds, add the cutlet and fry until golden.
- 8
Your golden, homemade tonkatsu is ready to serve.
Tips
You can use Korean frying-batter mix instead of flour, or mix the two half and half.