متوسط

Tonkatsu (Pork Cutlet)

Name: Tonkatsu (Pork Cutlet)
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 Pork loin cutlets, about 1.5 cm thick; to season Salt and pepper; for dredging Plain flour; 1 Egg, beaten; 110 g Panko breadcrumbs; to fry Oil for deep-frying; to serve Tonkatsu sauce and shredded cabbage

A thick pork loin cutlet in a shatteringly crisp panko crust, sliced and served with tangy sauce and a mound of shredded cabbage.

المصدر

الوصفة من Japanese yoshoku kitchens · 🏺 تقليدي

Japanese yoshoku / 日本の洋食 — Tonkatsu is a deep-fried breaded pork cutlet that emerged in Japan's Meiji era as part of yoshoku (Western-influenced Japanese cooking), adapted from the European breaded cutlet. It is commonly dated to a late-1890s Tokyo restaurant and is now a nationwide staple.

خلفية على ويكيبيديا ↗

شاهد طريقة التحضير · 3 فيديو

Sushi By Kunihiro Champ's Japanese Kitchen J. Kenji López-Alt

⏱ 35 دقيقة🍽 2 حصة🔥 620 سعرة🇯🇵 اليابان

خالٍ من الألبان

المكوّنات

الحصص

🛒 شراء المكونات

استُبعدت أساسيات المؤن — فقط ما تحتاج للخروج لشرائه.

★ تشير إلى مكوّن تصفه الوصفة بأنه يصعب إيجاده أو لا بديل له.

الخطوات

Snip the sinew around the edge of each cutlet so it stays flat, then pound lightly and season with salt and pepper.
Dredge each cutlet in flour, dip in the beaten egg, then coat thickly in panko, pressing so the crumbs stick.
Deep-fry at about 170°C until the crust is deep golden and the pork is cooked through, a few minutes per side.
Lift out and drain upright on a rack, then let it rest briefly so the juices settle.
Slice crosswise into strips, plate with a generous mound of shredded cabbage, and serve with tonkatsu sauce.

💡 نصائح

Let the crumbed cutlets sit a few minutes before frying so the coating sets and won't slip off.
Hold the oil at a steady temperature — too cool turns it greasy, too hot burns the panko before the pork cooks.
Slicing before serving keeps the crust crisp and makes it easy to eat with chopsticks.