Tonkatsu takes a bit of effort each time you make it, but preparing a big batch and freezing the cutlets ahead of time makes for a seriously handy side dish to have on hand.
Making it at home also means you can adjust the thickness of the meat and how crispy you like the coating, which makes the whole thing more satisfying.
This time I made the classic pork loin tonkatsu, and it turned out crispy on the outside and juicy on the inside.
Ingredients
- Pork loin – 600g (about 21 oz; boneless pork loin cutlets sliced for tonkatsu)
- Eggs – 3
- Flour – 1 T
- Bread crumbs – as needed (panko works well)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Salt – to taste
- Pepper – to taste
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Season the pork loin cutlets lightly with salt and pepper.
2Beat the eggs with a pinch of salt to make the egg wash.
3Coat both sides of the meat thinly and evenly with flour.
4Dip the floured cutlets into the egg wash, then coat evenly with bread crumbs.
TipFreezing the cutlets at this stage lets you keep them for about a week, which is really convenient.
5Heat plenty of oil in a pan over high heat. Once a few bread crumb pieces sizzle and rise right away when dropped in, add the cutlets and fry.
6Once the outside turns a nice golden brown, take the cutlets out.
Homemade tonkatsu really does feel more generous and satisfying than the store-bought kind.
Once you have a batch ready, it’s a lifesaver on days when you can’t decide what side dish to make, and kids tend to love it too.
Like jeyuk-bokkeum, this is a great menu to keep stocked in the freezer.
Ingredients
- Pork loin – 600g (about 21 oz; boneless pork loin cutlets sliced for tonkatsu)
- Eggs – 3
- Flour – 1 T
- Bread crumbs – as needed (panko works well)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Salt – to taste
- Pepper – to taste
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Season the pork loin cutlets lightly with salt and pepper.
- Beat the eggs with a pinch of salt to make the egg wash.
- Coat both sides of the meat thinly and evenly with flour.
- Dip the floured cutlets into the egg wash, then coat evenly with bread crumbs.
Tip.Freezing the cutlets at this stage lets you keep them for about a week, which is really convenient. - Heat plenty of oil in a pan over high heat. Once a few bread crumb pieces sizzle and rise right away when dropped in, add the cutlets and fry.
- Once the outside turns a nice golden brown, take the cutlets out.
