{recipe & video} Tonkatsu - Japanese Pork Cutlet #MCShow

Anyone who loves Japanese food and frequents Japanese restaurants, most probably has had Tonkatsu - or at least has seen it on the menu.

Like may other cultures who have their version of pork cutlets like the German cutlet, Schnitzel, the Tonkatsu is the Japanese version. Instead of typical breadcrumbs or flour, what makes the Japanese style Tonkatsu special is the Panko breadcrumbs that coats the thinly sliced chops.

The airy and light Panko breadcrumbs make for a super crispy cutlet especially delicious dipped in Katsu sauce. Now everyone knows, Katsu isn't katsu without the sauce!

Watch the video below for my quick recipe for homemade Katsu Sauce.                                        

  • 6 pork cutlets
  • 2 eggs
  • 2 cups of Panko breadcrumbs
  • salt & pepper
  • Canola or vegetable oil

Heat a large skillet with 4-5 tablespoons of canola or vegetable oil.

Whisk the eggs in a bowl and add 1 tsp of salt and pepper to taste.

Coat each pork cutlet in the egg mixture, and liberally coat with Panko breadcrumbs. Repeat with all the port cutlets.

Fry on medium eat until golden brown and cook all the way through.

Serve with a side of Jasmine rice and Katsu Sauce.

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