Japanese Crumbed Pork with Dipping Sauce
Crispy, golden, and irresistibly flavorful, Japanese Crumbed Pork with Dipping Sauce, also known as Tonkatsu, is a must-try dish that promises to impress your taste buds. Tender pork loin cutlets are delicately pounded, seasoned with salt and pepper, and coated in a light yet ultra-crispy panko breadcrumb crust for the ultimate crunchy bite. Shallow-fried to perfection, these pork cutlets are paired with a rich, tangy tonkatsu dipping sauce that perfectly balances the savory notes of the meat. With just 15 minutes of prep time and a quick cook, this recipe is a weeknight-friendly indulgence that doesn’t skimp on flavor. Serve it hot with a sprinkle of green onions for garnish and enjoy this Japanese classic that’s perfect for sharing. Whether you’re new to Japanese cuisine or a seasoned fan, this dish will surely become a staple in your home recipes.
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Recipe Information
Ingredients
- 4 pieces pork loin cutlets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 large egg
- 2 cups panko breadcrumbs
- 1 cup vegetable oil
- 0.5 cup tonkatsu sauce
- 2 stalks green onions (optional, for garnish)
Instructions
Begin by preparing the pork. Use a meat mallet to gently pound each pork loin cutlet to about 1/2-inch thickness for even cooking.
Season both sides of the pork cutlets with salt and black pepper.
Set up a breading station with three shallow bowls: one with the flour, one with the beaten eggs, and one with panko breadcrumbs.
Dredge each pork cutlet in the flour, shaking off any excess. Dip it into the egg to coat completely, then press it firmly into the panko breadcrumbs. Ensure the cutlet is thoroughly coated with breadcrumbs for a crispy crust.
Heat the vegetable oil in a large skillet over medium heat until it reaches about 350°F (175°C). You can test the oil by dropping a breadcrumb into it; if it sizzles immediately, the oil is ready.
Carefully place the crumbed pork cutlets into the hot oil. Fry them in batches if necessary to avoid overcrowding the skillet.
Cook the cutlets for about 3-4 minutes per side, or until golden brown and crisp. Transfer cooked cutlets to a wire rack or paper towel-lined plate to drain excess oil.
Slice the pork cutlets into strips for easy serving.
Serve the pork cutlets hot, accompanied by tonkatsu sauce for dipping. Garnish with chopped green onions if desired.
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1319 mg | 57% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 11.8 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 83 mg | 6% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 521 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
