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Home >> AGEMONO - DEEP-FRIED Recipes

CRISPY PORK CUTLET WITH TONKATSU SAUCE

INGREDIENTS :

4 boneless pork cutlets with 3.7cm thickness (roughly 630g), 2 eggs, 1 apple, 1/2 cup of all-purpose flour, 2 cups of panko (i.e. Japanese bread crumbs), 2 cups of oil, 65ml water.

SEASONINGS:
(1) 1 tsp mirin, 1 tsp sake, 1/4 tsp sesame oil, 1 tsp ground black pepper.
(2) 125ml Japanese Worcestershire sauce, 2T tomato paste, 1T caster sugar.

PREPARATION :

1. Rinse pork cutlets; Drain; Tenderize the pork with a meat mallet for 20 minutes; Marinate in seasoning (1) for 45 minutes.
2. Rinse an apple; Grate.
3. Add seasoning (2) to a sauce pan; Stir over a low heat till the sugar is dissolved; Add the grated apple; Bring to the boil over a medium heat; Cook over a medium heat for 1 minute;
Turn to a low heat; Cook over a low heat for 3 minutes; Turn off the heat; Add 65ml water; Stir to mix well.
4. Beat eggs to a shallow plate which is big enough to hold 1 cutlet; Lightly beat.
5. Pour 1.5 cups of panko to a shallow plate which is big enough to hold 1 cutlet; Evenly spread the remaining panko to a flat plate.
6. Pour 1/2 cup of all-purpose flour to a shallow plate which is big enough to hold 1 cutlet.
7. Pour 2 cups of oil to a heavy-based skillet.
8. Coat both sides of 1 pork cutlet with a layer of the flour; Dip in the egg solution; Coat both sides with a layer of panko; Set the coated cutlet on the flat plate with the panko (repeat the step 8 till all the pork cutlets are coated).
9. Bring the oil in the skillet from the step 7 over a high heat; Turn to a low heat; Add the pork cutlets; Turn to a medium heat; Deep-fry over a medium heat for 2 minutes; Turn the cutlets over with a pair of tongs; Deep-fry over a medium heat for 2 minutes; Turn the cutlets over again; Deep-fry over a medium heat for 1 minute; Turn the cutlets over again; Deep-fry over a medium heat for 1 minute; Turn to a high heat; Deep-fry over a high heat for 45 seconds; Lift the fried cutlets up immediately; Transfer to a wire rack and cool slightly; Turn off the heat.
10. Slice each cutlet on a diagonal into 6 pieces; Arrange on serving plates; Drizzle the cutlets with the sauce from the step 3; Serve with extra sauce from the step 3 on the side.