Japanese-Style Crisp Breaded Pork Cutlets (Tonkatsu)

Published January 1, 2002. From Cook's Illustrated.

Why this recipe works:

For our breaded pork cutlet recipe, we were looking for well-seasoned pork cutlets with a crisp, golden, substantial breading. Pounding the pork tenderloin to a -inch thickness offered some chew and a cushion against overcooking. A coating of fresh white bread crumbs gave our pork cutlet… read more

For our breaded pork cutlet recipe, we were looking for well-seasoned pork cutlets with a crisp, golden, substantial breading. Pounding the pork tenderloin to a ½-inch thickness offered some chew and a cushion against overcooking. A coating of fresh white bread crumbs gave our pork cutlet recipe a light, flavorful crust. For a juicy interior, we cooked the cutlets quickly in plenty of shimmering hot oil.

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Serves 3

In Japanese restaurants, fried pork cutlets called tonkatsu are popular. Tonkatsu are much like our own pork cutlets but are even easier to make. First, because the meat is meant to have some chew, boneless loin chops can be used, thus eliminating the need to butcher a tenderloin. Neither is there a need to make fresh bread crumbs; use Japanese panko bread crumbs instead. Tonkatsu are served with a simple sauce made from American pantry ingredients.

Ingredients

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