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- Tonkatsu with Cabbage Salad
Tonkatsu with Cabbage Salad
Ingredients
Step by step process
Preparation
- 1
Trim the cutlets, gently pound them to about 1 cm thick, pat dry, and season both sides with salt and pepper.
- 2
Prepare the breading station: put flour on one plate, beat the eggs in a bowl, and place panko breadcrumbs in another bowl.
- 3
For the sauce, whisk together ketchup, Worcestershire sauce, soy sauce, and honey until smooth. adjust the proportions to taste if needed.
TIP:Whisk the eggs, then gradually add the yogurt and oil while whisking thoroughly. If the ingredients don't combine smoothly, slow down the addition or gently warm the eggs.
Cooking
- 4
Heat about 2-3 cm of rapeseed oil to 170-175 °C in a deep pan. If you don't have a thermometer, the oil will shimmer and bubble around a skewer.
- 5
Coat each cutlet in flour and shake off the excess, then dip into the beaten eggs and thoroughly coat with panko breadcrumbs. press the crumbs gently onto the meat.
- 6
Fry two at a time for 3-4 minutes on each side, until the coating is golden. keep the oil temperature steady so the coating doesn't dry out.
TIP:Do not overcrowd the wok or pan. Sear the meat in smaller batches over high heat so it sears quickly, does not release too much juice, and develops a rich flavor and color instead of steaming.
- 7
Let the fried cutlets drain on a rack or paper towel and rest briefly.
Serving
- 8
Slice the cutlets with a sharp knife into 2 cm-wide strips and arrange on a plate.
- 9
Drizzle with tonkatsu sauce, or serve it separately in a small bowl, and serve immediately while the coating is crisp. Serve alongside the cabbage salad.
More tips:
For the best crispiness, use panko breadcrumbs and oil at around 170-175 °C. place the meat on a rack, not under a lid, so the coating doesn't become soggy.
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