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Pork Cutlet (Tonkatsu)
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Koya MatsunoPork Cutlet (Tonkatsu)
I had this pork cutlet with curry to make it into a pork cutlet😋
Cooking instructions
* Step 1
Put a small cut through the fat and smash the pork with rolling pin or wine bottle also works. Put salt and pepper for seasoning
* Step 2
Prepare two separate plates with flour and egg
* Step 3
Put flour around the pork, then egg. Repeat this 3 times
* Step 4
Finally put the panko after you dip the pork in the egg
* Step 5
Heat the oil to medium heat. You can tell the level of oil by dipping in a chopstick. If there’s a small bubble, it is ready.
* Step 6
Put in the pork. Ideally you want the pork to be completely submerged in the oil but if you don’t have enough oil, you can flip it so both side turns golden
* Step 7
Take out the pork and put the oil in higher temperature. You can dip in the chopstick again and if there are many bubbles, the oil is ready. Put in the pork again to double fry. Should be ready in couple minutes
* Step 8
Put it on a kitchen paper to get rid excess oil and it’s ready to eat!!
Note: if there is a photo you can click to enlarge it
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