Crispy panko-breaded pork cutlet, sliced right after frying and served with ice-cold cabbage, Japanese rice, and tonkatsu sauce. The contrast between golden breading, juicy meat, and fresh raw vegetables makes for a simple, clean, and highly satisfying dish.
Ingredients
- 4 pieces boneless pork shoulder or pork chops
- 140 g panko breadcrumbs
- 70 g all-purpose flour
- 2 pieces eggs
- 1 piece white cabbage
- 6 tbsp tonkatsu sauce
- 320 g Japanese rice
- 450 ml water
- 1 l neutral oil for frying
- to taste fine salt
- to taste ground black pepper
Method
- Rinse the Japanese rice in cold water, stirring gently until the water is less cloudy, then drain and cook it with the water until fully absorbed; keep it covered so it stays soft.
- Shred the cabbage as finely as possible, plunge it into very cold water for about ten minutes, then drain it thoroughly until it is crunchy and almost dry.
- Score the fat edge of the pork slightly to prevent it from curling, pound it flat without tearing it, then season each side with salt and pepper.
- Set up three shallow bowls with the flour, beaten eggs, and panko; dredge the pork in flour, shaking off the excess, dip it in the egg, then coat it in panko, pressing to get an even layer.
- Heat the oil in a pot or deep sauté pan until a panko crumb rises and sizzles immediately, without turning black.
- Fry the cutlets in small batches until the breading is deeply golden, dry to the touch, and sounds hollow when tapped with tongs.
- Place the tonkatsu on a wire rack and let it rest for a few minutes to allow the juices to distribute and the crust to stay crispy.
- Slice the tonkatsu into thick strips, then serve immediately with the hot rice, very cold cabbage, and tonkatsu sauce on the side or drizzled over.
Nutrition
Per serving
- Energy
- 764.5 kcal
- Protein
- 19.65 g
- Carbohydrate
- 105.25 g
- Fat
- 28 g
- Fibre
- 3.41 g
- Calcium
- 43.54 mg
- Iron
- 0.54 mg
- Magnesium
- 13.66 mg
