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Tonkatsu

by Annette Tan

Annette Tan - 22 August 2013 2:08 PM | Updated 23 Aug 2013

Tonkatsu

Photo: Annette Tan

Make extras because these tender-within-crisp-without breaded pork cutlets are dangerously addictive.

Recipe serves 2
Difficulty: Easy
Preparation time: 15 minutes
Cooking time: 5 minutes

Ingredients:
2 pork cutlets, each about 1-cm thick
2 tablespoons plain flour
½ teaspoon salt
½ teaspoon ground white pepper
1 egg
1 cup panko (Japanese breadcrumbs)
Oil, for deep-frying
½ cup finely shredded cabbage
2 cups cooked Japanese white rice)
1 tablespoon furikake (dry condiment made with ground fish, sesame, seaweed and spices)
Store-bought tonkatsu sauce, to taste

Method:
1. Score the pork cutlets very thinly in vertical lines across the pork cutlets. This will keep the meat from curling as it cooks.
2. Place flour, salt and pepper on a plate and whisk to mix.
3. Place egg in another saucer beside the plate of flour and place the panko in yet another saucer beside it.
4. Heat oil in a wok or a deep-fat fryer until it starts to shimmer slightly. To test if the oil is hot enough for frying, throw a small piece of bread into it. The bread should bubble immediately and float to the top.
5. Coat one pork cutlet in flour, shaking off any excess. Then coat it in the egg, and lastly, the panko.
6. Slide the pork cutlet into the hot oil and repeat with the other cutlet.
7. Fry till the cutlet turns a deep golden brown on both sides, about 2 minutes.
8. Remove from the oil and place on a plate lined with paper towels to absorb any excess oil.
9. To serve, slice the pork cutlets and place on serving plates. Place some rice beside the pork, as well as a small mound of cabbage (and whatever vegetables you fancy). Serve immediately with tonkatsu sauce on the side.

 


Passion (and gluttony) for good food led Annette Tan to pursue a career that marries her talent for writing with her love for beautiful plates. Food writer, stylist and instructor, Tan contributes recipes and images to magazines like Appetite (Singapore) and BBC Good Food (Asian Edition), and is the restaurant reviewer for Today newspaper. Also the editor of The Miele Guide, she somehow manages to find time to feed her family and friends often.