Tonkatsu – Japanese pork cutlet
Tonkatsu is a Japanese style pork cutlet that originated more than a century ago, wow! What sets this apart is the use of Panko – Japanese breadcrumbs which are light and airy as compared to regular bread crumbs.
Making a tonkatsu is much simpler than you think! Tenderising the pork chops with a meat hammer breaks down the fibres of the pork, resulting in a softer texture.
Coating the pork chops with panko is an easy way to get a crispy exterior while keeping the meat moist and juicy. The key to this dish is double-frying. First, we fry at a lower temperature for 2-3 minutes. Then finish it off with high heat, giving it a really crispy crust!
For the love of all things CRISPY, go try it out this weekend!
|2pieces 250g / 350g Pork Chop|
|Salt and pepper|
|4tbsp plain flour|
|1tbsp white pepper powder|
|80g panko breadcrumbs|
|Oil for deep fry|
|10honey plum tomatoes|