How to Fry Tonkatsu (7 Steps)
The breading on tonkatsu, or Japanese pork cutlets, makes it different from other deep-fried foods. Japanese panko -- coarse, jagged breadcrumbs made from bread cooked with an electric current -- gives tonkatsu the crisp, light texture that makes it such a pleasure to eat. Don't use regular breadcrumbs to make tonkatsu; it's like using ketchup for pasta sauce -- it just isn't right. You can get panko breadcrumbs in most supermarkets and Asian markets. Tonkatsu is typically served with a side of yellow rice, gherkins and miso soup, but you can use it for sandwiches, salads or a Japanese take on scallopine.
Things You'll Need
- Boneless pork chops or pork chops sliced 1/4 inch thick
- Meat mallet (optional)
- Panko breadcrumbs
Instructions
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Place the boneless pork chops on the work surface and cover them with a sheet of plastic wrap. Pound the pork chops to 1/4 inch thick using the flat side of a meat mallet or the bottom of a small saucepan. Pork chops already sliced 1/4 inch thick don't need flattening.
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Trim the fat off the pork chops and score the edges about 1/4 inch deep with a knife to prevent curling during cooking. Pat the pork cutlets dry with a paper towel and season them with kosher salt and freshly ground black pepper.
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Beat whole eggs in a bowl with just enough cream to emulsify the yolks and whites. Set out a plate of flour and a dish of panko on the work surface, and place a tray with a wire rack on it nearby.
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Dredge the cutlets in flour on both sides, then dip them in the egg wash. Lay the cutlets in the panko and press to coat them on both sides. Set the tonkatsu on the wire rack while you heat the oil.
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Fill a heavy-bottomed pot with about 4 inches of frying oil and heat it on the stove over medium heat to between 350 and 375 degrees Fahrenheit. You can check the oil temp with an instant-read thermometer.
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Lay the tonkatsu in the oil and fry them until they float. Turn the cutlets over in the oil and fry an additional 2 minutes on each side, or until they feel firm to the touch.
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Use tongs to transfer the tonkatsu to a plate lined with a few paper towels and blot the excess oil from the tops. Serve while hot and crunchy.
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