I don’t know about you guys but this was the first I had ever heard of this dish.
I was doing my usual food blog perusing when I spotted this recipe over at Closet Cooking (if you have never stopped by this site you should, Kevin [the cook and author] seems to be forever trying new, exotic, and usually pretty easy recipes… I pop over there all the time, it’s definitely worth a peek).
Tonkatsu (Japanese Pork Cutlets)
Ingredients
Tonakatsu
1 lb. of boneless, skinless thin cut pork cutlets
1 egg, lightly beaten
1/3 cup flour
1 cup of Panko bread crumbs
Tonkatsu Sauce
½ cup ketchup
2 tbsp. soy sauce
1 tbsp. Worcestershire
1 tbsp rice vinegar
2 tsp of grated ginger
Salt and pepper to taste
Directions
Tonkatsu Sauce
Combine all the ingredients in a bowl. That’s it!
Tonkatsu
Pre heat oven to 425.
Set up three bowls.
In the first bowl combine the flour, salt and pepper. In the next bowl beat your egg. And in the third bowl, pour your breadcrumbs.
Dredge the pork cutlets in the flour mixture, being sure to shake off any excess. Next dip the cutlet into the eggs and then finally coat with the Panko breadcrumbs.
Place the cutlets on a baking sheet that has been lightly coated with a spritz of olive oil and pop into the oven for six minutes on each side.
Serve cutlets with the sauce on the side... enjoy!
Serves 4.
Nutritional Analysis
One large cutlet with three tbsp of sauce:Calories: 372; Total Fat: 9.8g; Saturated Fat: 3.2g; Cholesterol: 159 mg; Sodium: 394mg; Carbohydrate: 28.2g; Dietary Fiber: 1.4; Sugars: 3.2; Protein: 40.7g
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Baked Chicken Parmigiana
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Clean Eating Pork Banh-Mi Wrap
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Braised Red Cabbage and Apples
Sesame Kale and Mushrooms
Soy Chicken Thighs
Curry Coated Tilapia
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Hi Dani,
I think the sauce tastes like sweet A1 steak sauce to me. I love this dish and I’m so glad that you provided a healthier version to it. I always try to avoid it at Japanese restuarants cause I know it’s deep fried.
Kaman – That’s a good way to describe it, it is like a sweet A1 sauce. I hope you get a chance to try it!
Great photo. I have yet to try Panko but I’ve been hearing a lot about it lately.
Stephanie – Panko is super, super crunchy…great texture. Definitely worth a try:)
The baked Tonkatsu looks really good. It is nice and golden brown and looks crunchy.
Kevin – Baking it worked really well…thanks for the original recipe idea!
Dani,
Once again you have created a really healthy alternative to a traditional dish! Email you in detail soon!
Sandy xxx
I love tonkatsu. I don’t do the deep fry thing, either, but I do pan fry mine in a tiny bit of oil for a little extra crisp on the panko crust.
Wikipedia has a good article on the origins of the dish, and describes it as a Japanese version of western food.
http://en.wikipedia.org/wiki/Tonkatsu
Andrea – Thanks for stopping by and thanks for the link!!
Hi, Dani, I found this recipe for making the sauce from scratch from this article:
http://seattletimes.nwsource.com/html/pacificnw09112005/taste.html
Fas – You rock!!! Thanks you so much!