TONKATSU (PORK CUTLET)

I guess calling this Pork Tonkatsu would be a little redundant, as Tonkatsu means ”pork cutlet” (ton for pork, katsu for cutlet in Japanese). Any way you call it, it’s a fun, tasty, crispy pork cutlet.

This was made from boneless pork loin slices. Fat trimmed and tenderized, then breaded with panko crumbs. It’s very simple…easy to make. It really benefits from the Japanese BBQ sauce on the plate, recipe below. Similar to Schnitzel (made by frying a veal cutlet), you can serve Tonkatsu with any number of sides including shredded cabbage and miso soup. Full disclosure: we served it with Mac and Cheese!

INGREDIENTS:

• 2 (4 ounce) boneless pork loins

• Kosher salt and black pepper

• Garlic powder

• 1/2 cup flour

• 1 large egg, beaten

• 1 cup panko crumbs

For the BBQ sauce:

• 1 tbsp ketchup

• 2 tsp Worcestershire

• 1 1/2 tsp oyster sauce

• 1/2 tsp sugar

• 1/4 tsp garlic powder

DIRECTIONS:

• Trim all the excess fat from the pork loins. Dry with a paper towel. Using a meat tenderizer, pound the loins to about 1/4 inch thick. Season with salt, pepper, and garlic pepper to taste.

• Set up a 3 bowl breading station: flour in one bowl, beaten egg in another, and panko in another. Bread the pork loins and place on a dry plate.

• Heat about 1/4 inch of canola oil in a skillet to 350 degrees. Fry the pork loins until golden brown, turn and repeat on the other side. Season with salt as desired. Drain on a paper towel lined plate.

• For the BBQ sauce, combine all the sauce ingredients in a small bowl

• To serve, slice the breaded pork loins into 1/2 inch strip and plate with some of the BBQ sauce.