Tonkatsu

Name: Tonkatsu
Cuisine: japanese
Ingredients: 500 g pork loin cutlets; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup panko breadcrumbs; 2 tbsp vegetable oil (for deep frying); 1/4 cup Tonkatsu sauce; 1 cup shredded cabbage; 2 lemon wedges

Ingredients

500 g pork loin cutlets
1/2 tsp salt
1/2 tsp black pepper
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
2 tbsp vegetable oil (for deep frying)
1/4 cup Tonkatsu sauce
1 cup shredded cabbage
2 lemon wedges

Instructions

11. Pat pork cutlets dry and season both sides with salt and pepper.
22. Set up a breading station with flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
33. Dredge each cutlet in flour, shake off excess, dip in egg, then coat thoroughly with panko, pressing gently.
44. Heat oil in a deep skillet to 170 °C (340 °F) and fry cutlets 3–4 minutes per side until golden and internal temperature reaches 63 °C (145 °F).
55. Transfer to a wire rack, rest 2 minutes, then slice each cutlet into strips.
66. Arrange sliced tonkatsu over shredded cabbage on a serving plate.
77. Drizzle Tonkatsu sauce over the meat and garnish with lemon wedges.
88. Serve immediately, optionally with steamed rice and miso soup.

Source: llm-generated