Tonkatsu
A classic Japanese pork cutlet breaded with Panko breadcrumbs and deep-fried until golden brown and crispy, served with Japanese rice and Tonkatsu dipping sauce.
A classic Japanese pork cutlet breaded with Panko breadcrumbs and deep-fried until golden brown and crispy, served with Japanese rice and Tonkatsu dipping sauce.
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Lightly coat 250g of pork tenderloin in plain flour.
Dip the floured pork into 2 beaten eggs.
Coat thoroughly with around 50g Panko breadcrumbs.
Heat vegetable oil in a large frying pan. Deep-fry the coated meat until cooked through, golden brown and crispy.
Place onto a tray covered with kitchen paper to drain off excess oil.
Serve with Japanese rice and Tonkatsu dipping sauce.
