- Season the pork with salt and pepper and dust with flour lightly.
- In a small bowl, mix egg and milk together. Dip the pork into the egg mixture, coat it well. Then coat with panko/breadcrumbs evenly.
- Make small cuts all over pork chops with tip of knife. Sprinkle salt and pepper on both sides of meat.
- Coat the meat with flour, dip in eggs, then cover with bread crumbs.
- Heat deep frying oil to 350 F, and deep fry crumb-covered meat. You can check the temperature by dropping a bread crumb. If it comes up to the oil surface right after it’s dropped, it’s good.
- Fry until color turns golden brown and meat floats in the oil, about 5-8 minutes, turning once or twice.
- Set the meat on a cooling rack for a minute. Cut into 5-6 pieces.
TIPS ON HOW TO COOK TONKATSU?
My homemade Tonkatsu recipe is very simple. It calls for a few basic ingredients.
- Use panko which is available at supermarkets in the International food aisle. Panko is lighter in texture and will be very crispy after deep frying. If you can’t find panko, you may use regular breadcrumbs.
- Deep-fry the pork cutlet at 350 degrees F for extra crispy, light and airy texture like Japanese restaurant.
- Don’t be afraid of deep-frying as panko breadcrumbs are dry, the oil won’t splatter.
- Drain the excess oil of the pork cutlets on paper towels.
DIFFERENCE BETWEEN KATSU AND TONKATSU
Tonkatsu is part of the katsu family in Japanese cooking. Katsu means fried cutlet of meat or seafood made with panko breadcrumbs so Tonkatsu is a katsu of pork cutlet.
Chicken katsu or torikatsu is fried chicken cutlet while Katsudon means katsu with rice as “don” means rice in Japanese.