recipes

tonkatsu

from Serious Eats

ingredients

• 4 boneless pork sirloin cutlets, 4-5 ounces each
• kosher salt and freshly ground black pepper
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 1 1/2 cups dried panko breadcrumbs
• vegetable, canola, or peanut oil, for frying
• to serve
  • finely shredded green cabbage
  • lemon wedges
  • cooked short-grain white rice
  • Japanese-style pickles, optional
  • tonkatsu sauce, homemade or store-bought
  • Japanese curry (s&b golden curry is widely available)

process

1. pound the cutlets one at a time in a heavy-duty zipper-lock bag to 1/4-inch thickness using a meat pounder or the bottom of a heavy skillet, then season generously with salt and pepper
2. set out three shallow bowls with the flour, beaten eggs, and breadcrumbs, then bread each cutlet: dredge in the flour with one hand, dip in the egg with the other hand letting the excess drain off, then press firmly into the breadcrumbs until a thick layer builds up all over, transferring to a plate
3. add about 1/3 inch of oil to a large cast iron or stainless steel skillet and heat over high heat until shimmering and just shy of smoking, around 350°F
4. lay the cutlets in the hot fat away from you to avoid splashing, frying in batches if needed, and adjust the heat to keep a steady vigorous bubble (around 300-325°F)
5. fry until the bottom is set, about 1 1/2 minutes, then flip and cook the other side another 1 1/2 minutes, then keep flipping and swirling occasionally until well browned on both sides, about 3 minutes more
6. drain on paper towels and season with salt right away
7. slice into thin strips and serve immediately with the cabbage, lemon wedges, rice, pickles if using, tonkatsu sauce, and Japanese curry