Thick pork cutlet breaded with flour, egg, and bread crumbs, then deep fried until golden brown. Sliced into pieces, and drizzled with tonkatsu sauce and/ or Japanese mayo. Usually served with cabbage or other vegetables. —Mr. Hugh's Kitchen
thick cut pork chop without the bones
Shredded Cabbage side dish
Ground Black Pepper
In This Recipe
Prepare the meat. Place the pork chop on a flat surface. Pound each side of the pork using a meat hammer, or the back of the knife. Do this for 1 minute. This will help in tenderizing the meat. Marinate it in Mirin for 5 minutes.
Prepare the breading. In a shallow mixing bowl, beat the eggs and season with salt and pepper. In another shallow bowl, add the flour. In another bowl, add the bread crumbs and season with salt and pepper. Put them side by side for easy breading.
Coat the pork cutlet. Cover the pork with flour, and shake off excess flour. Put it in the scrambled eggs, and make sure all the surface is covered with the egg. Put it back to the flour bowl, and cover with flour. Put it back to the egg bowl, and cover with egg. Then put it to the bowl of bread crumbs. Press the pork gently against the bread crumbs to make sure the crumbs stick to the pork. Coat the pork generously with the bread crumbs. Set aside, and wash your hands which are now looking like Dunkin Donut munchkin with all the breading. Haha!
Cook the Tonkatsu. Heat up a frying pan, and add oil, about ¾ of the pan deep. Get it nice and hot under medium fire. Gently add the tonkatsu, and let it the oil bubble away. Cook each side for 2 to 3 minutes, to maintain the juiciness inside the meat.
Serve! Once cooked, quickly chop the tonkatsu and drizzle some tonkatsu sauce on top. Serve it with shredded cabbage and Japanese mayo. Enjoy while it’s hot and juicy!