Japanese
Tonkatsu
Juicy pork cutlet fried in coarse panko for a shattering golden crust and tender center.
4 servings · 20 minutes prep · 12 minutes cook
Ingredients
Main
- 4 boneless center-cut pork loin chops, 6 oz each and 3/4 inch thick
- 1 1/2 tsp kosher salt
- 1/2 tsp ground white pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tbsp avocado oil
- 2 cups fresh Japanese panko
- 6 cups avocado oil, for frying
Directions
Method
- Cut small slits through the fat and silverskin around each pork loin chop, then gently pound each chop to an even 1/2-inch thickness.
- Season the pork with the kosher salt and ground white pepper. Let stand for 10 minutes, then pat dry.
- Place the all-purpose flour, eggs whisked with the avocado oil, and Japanese panko in three shallow dishes.
- Dredge each chop in flour, shake off excess, coat in egg, then press gently into until evenly covered. Rest on a rack for 10 minutes.
- Heat the avocado oil in a deep-fry pot to 340°F, with about 2 inches of oil depth.
- Fry two cutlets at a time, turning once, until the crust is deep golden and the pork reaches 145°F, 5-6 minutes total.
- Drain on a rack for 3 minutes, slice crosswise into strips, and serve immediately.
