33min 4 ppl
Tonkatsu
28 minutes
4 people
Easy≤30 min & ≤6 steps
28 min · 5 steps
Easy: ≤30 min and ≤6 steps
480 kcalper person
Protein 26g
Carbs 28g
Fats 30g
About this dish
A thick pork cutlet coated in panko and deep-fried to a shattering crust, sliced and served with finely shredded cabbage and a fruity brown sauce. The original katsu.
Allergy Info
Gluten, Eggs, Soya, Mustard
Diet Info
Meat
Before you start
Ready-made is fine, or make your own.
- Tonkatsu Sauce100 mlstart 6 minutes aheadMake your own
Ingredients
Fresh Produce
- Cabbagefinely shredded200 g
- Lemoncut into wedges1
Meat & Poultry
- Pork loincut into 4 cutlets600 g
Dairy & Eggs
- Eggsbeaten2
Dried Goods
- Plain flour40 g
- Panko breadcrumbs120 g
Oils & Condiments
- Vegetable Oilfor deep frying500 ml
- Ready-made tonkatsu sauce100 ml
Utensils
- Large saucepan
- Meat thermometer
Method
1
Season the pork cutlets with salt and pepper, then coat each in flour, dip in beaten egg, and press into panko breadcrumbs to coat evenly.
Approx. 8 minutes
2
Heat the vegetable oil in a large saucepan to 180°C.
Approx. 3 minutes
3
Deep-fry the cutlets for 4 minutes on each side until golden and a meat thermometer reads 63°C at the centre.
Approx. 8 minutes
4
Drain on kitchen paper and rest for 2 minutes before slicing into strips.
Approx. 4 minutes
5
Finely shred the cabbage and pile it alongside the sliced cutlets, with lemon wedges and the tonkatsu sauce for drizzling.
Approx. 5 minutes
