Wednesday, October 12, 2011

Quick & Easy Meal - Japanese Tonkatsu

If you aren't a fan of Asian cuisine, don't run away just yet...this dish, Japanese Tonkatsu, is really just breaded, fried boneless pork cutlets. It is served traditionally with a special bbq sauce, but you can eat these with your favorite sauce of choice. Made with panko bread crumbs, these are extra crispy and everyone in my family loved them. The best part is that you can made this dish in under 30 minutes for a quick & easy weeknight meal!

Japanese Tonkatsu
recipe from The Culinary Chronicles

Ingredients
Tonkatsu:
8 boneless pork cutlets, ½ inch thin
1 - 2 cups Panko bread crumbs
1 cup flour
2 eggs
2 Tablespoons milk
1/2 cup canola or vegetable oil
salt and pepper

Tonkatsu Sauce:
2 Tablespoons Barbecue Sauce
2 Tablespoons Ketchup
½ Tablespoon Soy Sauce
1 Teaspoon Worcestershire Sauce
1 Teaspoon Rice Wine Vinegar
½ Tablespoon Sugar
½ Teaspoon Garlic Powder
¼ Teaspoon Black Pepper

Directions:
Prepare the sauce by mixing whisking all the ingredients together in a bowl. Set aside while preparing the pork.

Trim any visible fat on pork. Place flour in a shallow dish, and the breadcrumbs in another. In a third bowl, whisk together the eggs and milk. You are setting up an assembly line. Season the pork with salt and pepper. Working in batches, dredge a few pieces of the pork in the flour. Then dredge the pork into egg mixture, coating both sides, and finally the breadcrumbs to coat, shaking off the excess between each step. Repeat with the remaining pork.
In a large skillet, heat the oil to medium high heat. Slide in 2-3 pieces of pork and fry until golden brown, approximately 2-3 minutes on each side. Remove from pan and drain the cutlets on paper towels or a brown paper bag. Repeat with remaining pork.
Serve Tonkatsu with sauce, and a squeeze of lemon. You can also serve rice alongside this Japanese dish, but we opted for fall roasted vegetables.
This was delicious and so quick and easy to prepare. Enjoy!

2 comments:

  1. I'm definitely going to make this. If I don't have rice wine vinegar for the sauce can I substitute a different kind?

    ReplyDelete
  2. These look good and simple. I think we'd like the sauce, too.

    ReplyDelete

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