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Mille-feuille Pork Cutlet (Tonkatsu) with Thinly Sliced Pork Loin - Recipe Video

A simple and easy to understand recipe video shows how to make Mille-feuille Pork Cutlet (Tonkatsu) with Thinly Sliced Pork Loin.
We made a delicious crispy pork cutlet (tonkatsu0 using thinly sliced of pork loin. Since mayonnaise is used instead of cake flour (pastry flour) and egg, it is very easy to keep the coat. It is spread thinly between the meat, so you can make it very easily without any seasoning.
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Cook time

30 minutes

Ingredients
2 servings

  • Pork loin
    200 g
  • Japanese Mayonnaise
    1 tbsp
  • Panko-breadcrumbs
    40 g
  • Frying oil
    as needed
  • 付け合わせ
  • Lettuce
    2 sheets
  • Cherry tomato
    2
  • Lemon
    1 slice(s)
  • Parsley
    as needed
  • 添え物
  • Thickened Japanese worcestershire sauce
    2 tbsp

How to make

  1. 1. Lightly brush the pork loin with mayonnaise and layer pork loins.
  2. 2. Make 2 pieces of Step 2 with equal pieces of pork loin, then spread mayonnaise over the top, add panko breadcrumbs, and press firmly.
  3. 3. Pour 2-inch depth of frying oil into a pot, heat to 170℃ (338°F), add Step 2, and deep-fry until golden brown and cooked through.
  4. 4. Drain the oil, cut into easy-to-eat pieces, serve with lettuce, cherry tomatoes, parsley, and lemon, garnish with thickened Japanese Worcestershire sauce, and it's ready to serve.

Tips for cooking

Mayonnaise sauce replaces pastry flour and egg when deep-frying. To check the temperature of 170°C (356°F), put the long chopsticks into the oil, and it's 170°C (356°F) fine bubbles form all over the cooking chopsticks.

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