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+ servings

Easy Crispy Tonkatsu (30-min.)

christieathome
Tonkatsu. Juicy crispy pork loins coated in panko breadcrumbs and deep fried. This delicious pork dish is usually served with a tangy sweet tonkatsu sauce. It’s a common way to cook pork in Japan. Ready in under 30 minutes.
5 from 6 votes
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Prep Time 18 mins
Cook Time 12 mins
Total Time 30 mins
Course dinner, lunch
Cuisine Japanese
Servings 3 pieces
Calories per serving 297 kcal

Ingredients
  

Sauce (serves 6 tablespoons)

Instructions
 

  • Cut slits into the layer of fat that surrounds your pork loin. No need to cut slits into the non-fat portion.
  • If your loins are thicker than 1 cm, tenderize with a meat tenderizer or with the back and side of your knife.
  • Season on both sides with enough salt, black pepper and garlic powder.
  • Add all-purpose flour into a large bowl. In a second bowl, beat your eggs. In a third bowl, add and spread out panko.
  • Evenly dredge each loin into the flour first, then eggs and lastly panko – ensuring no bald spots. Repeat for the remaining loins.
  • In a heavy bottomed pot, heat oil over medium heat (350 F). Check to see if the oil is hot enough by placing a wooden chopstick in the oil and look for bubbles. Carefully lower pork away from you.
  • Deep fry on each side for 2-3 minutes or evenly golden brown (or an internal temperature of 145 F). See video for visual.
  • Remove and transfer to a cooling rack or paper towel lined plate to rest for 5 minutes before slicing and serving.

How to make Tonkatsu Sauce

  • In a small bowl, well combine the sauce ingredients. Serve with tonkatsu!
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Suggested Equipment & Products

Wok
Cutting Board
Santoku Knife
Mixing bowl
Measuring Set
Nutrition
Calories: 297kcal | Carbohydrates: 23g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 659mg | Potassium: 548mg | Fiber: 1g | Sugar: 4g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 3mg
Course dinner, lunch
Cuisine Japanese
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