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)
Yield: Serves 4
- 1 lb. of boneless, skinless thin cut pork cutlets
- 1 egg, lightly beaten
- 1/3 cup flour
- 1 cup of Panko bread crumbs
- ½ cup ketchup
- 2 tbsp. soy sauce
- 1 tbsp. Worcestershire
- 1 tbsp rice vinegar
- 2 tsp of grated ginger
- Salt and pepper to taste
Combine all the ingredients in a bowl. That’s it!
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!
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