Pork Tonkatsu

• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup Japanese breadcrumbs (optional)
• 1 pound pork cutlets
• Oil for frying (vegetable or canola)
• 1 tablespoon cooking oil

Steps

1. 1 In a bowl, mix flour, garlic powder, salt, and pepper.
2. 2 Dip each pork cutlet in the seasoned flour, shaking off excess.
3. 3 Dip floured cutlets in beaten eggs, ensuring full coverage.
4. 4 Press cutlets into panko breadcrumbs, coating both sides thoroughly.
5. 5 Heat oil in a large skillet over medium-high heat.
6. 6 Fry cutlets for about 4-5 minutes per side, until golden and cooked through.
7. 7 Transfer to a paper-lined plate to drain excess oil.
8. 8 Serve hot with your favorite dipping sauce.

Nutrition

Tips

• For extra crispiness, double-dip the cutlets in egg and breadcrumbs.
• Keep tonkatsu warm in a low oven while you cook the rest.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness.

Serving Suggestions

• Serve with steamed rice, shredded cabbage, and tonkatsu sauce.
• Pair with a simple miso soup for a complete meal.

FAQ