Japanese🥩 Meat

Tonkatsu (Japanese Fried Pork Cutlet)

Name: Tonkatsu (Japanese Fried Pork Cutlet)
Cuisine: Japanese
Ingredients: ~4 thick-cut boneless pork chops; ~1½ tsp kosher salt; 3-4 eggs; a splash water; ~½ cup all-purpose flour; ~1 cup panko breadcrumbs; ~1 cup lard; ~1 cup peanut oil; ~½ cabbage; ~1 lemon; ~½ cup tonkatsu sauce

Tonkatsu is a classic Japanese pork cutlet dish that can be made as a quick weeknight version or an advanced version taking a full day. The basic version uses simple flour, egg, and panko breading, served with shredded cabbage and tonkatsu sauce. The advanced version features homemade Japanese milk bread, buttermilk-marinated pork, fresh breadcrumbs, and can be made into a luxurious katsu sandwich.

Adapted from a video by Binging with Babish

The World's Best Pork Chops (Tonkatsu) | Basics with Babish

Watch on YouTube

Ingredients

thick-cut boneless pork chops~4est.
kosher saltpinch, for dry brining~1½ tspest.
eggsfor breading3-4
wateradded to egg mixturea splash
all-purpose flourfor breading~½ cupest.
panko breadcrumbscoarse crumbs, for frying~1 cupest.
lardmixed with peanut oil for frying~1 cupest.
peanut oilmixed with lard for frying

Steps

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1
Inspect the pork chops for the fat cap and silver skin. To prevent curling, make shallow scores across the fat cap just deep enough to barely see the meat underneath.
2
Pound the pork chops flat and tender using a meat mallet, heavy pot bottom, or a mechanical meat tenderizer. Aim to increase both the width and thickness by about 50%.
3
Gently sprinkle kosher salt on both sides of the pork and perform a dry brine. Let sit at room temperature for about 45 minutes, or refrigerate covered for 4 to 24 hours.
4
Set up a three-station breading station. Station 1: Beat 3-4 eggs with a pinch of salt and a splash of water (optional: add a little flour).
5
Pat the pork chops completely dry. Evenly coat with flour and flip several times to ensure no dry patches remain.
6
Dip the floured pork into the egg mixture, coating evenly and thoroughly. Flip to ensure complete coverage with no dry spots.
7
Press the egg-coated pork into panko breadcrumbs, firmly pressing so the larger flakes stick and smaller crumbs fill the gaps.
8
Heat the lard and peanut oil blend to 350-375°F, ideally just slightly below 375°F to give the meat adequate cooking time.
9
Immediately place the breaded pork into the hot oil and fry for 3-5 minutes. Stir and flip about every minute to ensure even cooking and prevent excessive browning on the bottom.
10
Remove the pork when the crust is golden brown and place on a wire rack. If the crust browns too quickly before the pork cooks through, finish in a 275°F oven. Sprinkle with kosher salt while still hot.
11
Thinly shave cabbage and soak in ice water for up to 30 minutes to refresh and make it ultra-crisp. Drain and dry before serving.
12
Plate the fried pork chop and cabbage, serve with lemon wedges and tonkatsu sauce on the side.

Tonkatsu (Japanese Fried Pork Cutlet)

Ingredients

Steps

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