BEST Tonkatsu Recipe (豚カツ - Japanese Pork Cutlet)

With a shatteringly crisp layer of panko breadcrumbs around a thick juicy pork cutlet, this is the best tonkatsu recipe, giving you restaurant-style results. My Japanese pork cutlet starts with an ultra thick rib-chop that stays tender and juicy even after being fried. Then a shaggy layer of large panko breadcrumbs is adhered to the exterior using flour and egg. Then the Tonkatsu is slowly fried until the meat is just barely cooked through and the surface is golden brown. By letting it rest for a few minutes before cutting it, carryover cooking slowly finishes cooking the meat and allows the juices to redistribute, so they don’t leak out all over your crisp crust. #tonkatsu #katsu #japaneserecipe

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TONKATSU RECIPE (豚カツ)

Makes 3-4 servings

INGREDIENTS
400 grams cabbage (about 8 leaves)
1000 grams pork loin chops (3 to 4 1-inch thick chops)
salt (to taste)
white pepper (to taste)
2 tablespoons all-purpose flour
1 large egg
80 grams panko
vegetable oil for frying

INSTRUCTIONS ▶ https://norecipes.com/tonkatsu

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Видео BEST Tonkatsu Recipe (豚カツ - Japanese Pork Cutlet) канала No Recipes