Ton-Katsu

Ton-katsu (Japanese Deep-Fried Pork)

Ton-katsu is a traditional Japanese dish. “Ton” in Japanese means pork, and Katsu is an abbreviation of Katsuretu, derived from the English word “cutlet”. You can buy Katsu sauce in a Japanese store or make your own Homemade Katsu Sauce.

Fried thin pieces of pork chop in breadcrumbs. Each piece is fried in a two-temperature mode. So it turns out a very crispy golden breading. It is customary to serve this dish with finely chopped ¼ head of fresh cabbage, cucumber. Varieties: you can also use beef (Beef-Katsu) or chicken (Chicken-Katsu).

Recipe type: Meat

Recipe type: Japanese

Yield: 2

Prep time: 40 mins

Cook time: 10 mins

Total time: 50 mins

Ingredients:

Pork chop (whole piece) — 2 pieces (½ inch thick or 1-1. 3 cm)

Japanese Panko breadcrumbs (or any other company) — at least 50 grams

Chicken egg — 2 pieces

Baking flour — at least 50 grams

Salt and pepper to taste

Frying oil — 2 liters (for deep-frying) or about 1 liter (for a saucepan)

Directions:

1. Make incisions with a sharp knife in places where there are layers of fat.

2. Beat off each piece with a kitchen hammer. Add salt and pepper to taste.

3. Break the eggs into a bowl, add a tablespoon of vegetable or olive oil. Beat with a whisk.

4. Prepare everything for breading: in separate bowls, pour Japanese breadcrumbs, flour and beaten eggs.

5. Pork chop is first rolled in flour from all sides, then in eggs, then in breadcrumbs. Carefully put it on a plate and let it lie down for about 5 minutes.

6. Heat the oil in a deep-fry or in a deep saucepan. The volume of oil is about 2 liters.

7. For deep-frying: fry for three minutes at a temperature of 338 °F or 170 °C. Fry for three minutes at a temperature of 374 °F or 190 °C.

For the pan: fry on maximum heat for about 4-5 minutes until the breadcrumbs are golden brown.

8. We recline on paper towels to remove excess oil.

Serving: Serve hot with Katsu sauce and cut some fresh cabbage.

Bon Appetit!