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Crispy Pork Cutlet (Tonkatsu) with Fresh Breadcrumbs - Recipe Video

A simple and easy to understand recipe video shows how to make Crispy Pork Cutlet (Tonkatsu) with Fresh Breadcrumbs.
How about a pork cutlet (tonkatsu) made with fresh breadcrumbs (nama-panko)? You can easily make it crispy by using fresh bread crumbs. It is a simple tonkatsu, so you can widely arrange it into rice bowl (katsudon), katsu simmered with eggs (katsu-ni), sandwich (katsu-sando), or for other meals. Please try it out and we hope you like it.
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Cook time

20 minutes

Ingredients
2 servings

  • Pork loin
    2 sheets
  • Salt
    a pinch
  • Black pepper
    a pinch
  • (A)Cake flour (Pastry flour)
    100 g
  • (A)Water
    150 ml
  • Panko-breadcrumbs
    50 g
  • Frying oil
    as needed
  • 付け合せ
  • Cabbage
    100 g
  • Cherry tomato
    4
  • Lemon
    2 slice(s)
  • Tonkatsu sauce
    2 tbsp
  • Japanese mustard paste
    1 tsp

How to make

  1. 1. Put (A) in a bowl and mix well with a whisk.
  2. 2. Cut the pork loin grains and beat with a rolling pin. Sprinkle salt and black pepper on both sides.
  3. 3. Dip Step 2 into Step 1, then coat with breadcrumbs (panko).
  4. 4. Pour 2-inch depth of frying oil into a pan, heat to 180℃ (356°F), then add Step 3. Deep-fry for about 6 minutes until golden brown and cooked through, then drain the oil.
  5. 5. Cut it into 0.8-inch pieces, place it on a plate with garnish and Japanese mustard paste, pour tonkatsu sauce on it, and it's ready to serve.

Tips for cooking

Please adjust the amount of salt to your taste. Making slits on pork loin helps to cut the grains, and prevents shrinkage when deep-fried.

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