Pork Cutlet とんかつ
Recipe type: Main Dish, Pork
Cuisine: Japanese
Serves: 2

Good Morning Everyone, weekend has started for me and I’m about to leave for work after editing this post. I hope you all have a great weekend. Today’s Japanese Cooking Style is called Pork Cutlet or とんかつ in Japanese. This recipe you will find anywhere in Japans Restaurants and in your family homes. It’s very easy to make and delicious too. Enjoy. Well, let’s see what we need to make our Pork Cutlet.
  • 2 slices pork loin
  • salt and pepper
  • 1 egg beaten
  • flour
  • dried breadcrumbs
  • vegetable oil for deep fry
  • ¼ cabbage, shred

  1. In a few places, slash the sinew running between the fat and lean tissue with a knife.
  2. Strike the entire surface of the pork slices with the back of a knife to soften the meat and sprinkle the salt and pepper both side.
  3. Prepare three tray or bowl with each containing one of either the flour, beaten egg, breadcrumbs. Coat the pork with the flour thinly.
  4. Dip the pork in the beaten egg and then place on top of the breadcrumbs. Put some breadcrumbs over the meat, and press lightly with your hand.
  5. Preheat oil to 170℃ and let the pork slide gently into the oil. When the surface of the pork cutlet hardens and becomes light brown completely, retrieve and drain on a tray.
  6. Arrange the shredded cabbage, and lemon wedges on plate, and put the pork cutlet on the plate.

There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう~^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which FREE to you for coming by and reading my Japanese CookingRecipes. Thank you..