Foryoueats: Japanese Crumbed Pork ‘Tonkatsu’ | Marion's Kitchen
This Japanese Crumbed Pork ‘Tonkatsu’ recipe from Marion's Kitchen features juicy boneless pork cutlets coated in crunchy panko breadcrumbs, fried to a golden brown, and served with a tangy...
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Pot
- Colander
- Potato masher
- Tongs
- Spatula
- Paper towel
- Measuring cup
- Measuring spoon
- Peeler
- Serving platter
- Stove
- Oven
- Kitchen towel
Ingredients
- 4 x 150g (5.3 oz) boneless pork cutlets, loin fillets or neck steaks
- 1 cup plain flour
- 2 eggs, lightly whisked
- 2½ cups panko breadcrumbs*
- vegetable oil for frying
- Japanese tonkatsu sauce* (or any kind of barbecue sauce)
- finely shredded cabbage, to serve
- salt
- chilli powder (optional)
- Japanese-style potato salad:
- 3 potatoes (about 800g/1.7lb), peeled and cut into chunks
- ½ small cucumber, thinly sliced
- ¼ cup carrot strips or coarsely grated carrot
- 2 hard boiled eggs, roughly chopped
- ½ cup Japanese ‘Kewpie mayonnaise*
- 1 tsp white vinegar
- 1 tsp hot mustard
- ¼ cup sliced spring onion (scallions)
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