Tonkatsu

© Katherine Stetson

A Japanese version of Schnitzel!

For four cutlets:

  • 4 slices pork loin, about ½ inch thick, trimmed of fat
  • ½ cup all-purpose flour
  • 1-2 cups panko bread crumbs
  • 2 eggs whisked with 2 tablespoons milk or water
  • sea salt
  • finely ground black pepper
  • Peanut oil or lard
  • Sōsu (sauce), to drizzle over cooked cutlets
  • Shredded cabbage, as garnish

Prepare a dredging station with a plate of flour, a shallow bowl of the eggs and a plate of breadcrumbs.

Put the peanut oil or lard in a large cast iron skillet or Dutch oven to a depth of one inch and preheat to 350 degrees.

Season pork with sea salt and pepper on both sides.  Dredge in flour, dip in egg, and coat with the breadcrumbs.  Allow to rest in the breadcrumb plate for 30 minutes in the refrigerator.

When oil is heated, slide in the cutlets and cook until browned on both sides, about 3-4 minutes on each side.  Drain cutlets briefly on paper towels and slice.  Place on shredded cabbage and top with the Sōsu (sauce).

Copyright © Katherine Stetson, all rights reserved.