Tonkatsu Cutlets
Japanese-inspired pork cutlets breaded and fried to a crispy golden brown. Served with a side of tangy citrusy sauce.
Ingredients
- ●4 pork cutlets
- ●1 cup all-purpose flour
- ●1 cup panko breadcrumbs
- ●2 eggs
- ●1/2 cup vegetable oil
- ●1/2 cup citrusy sauce (yuzu or lemon)
- ●1 head lettucefor garnish
- ●2 juicy wedgesfor garnish
Instructions
- 1
Season the pork cutlets with salt and pepper.
- 2
Dredge the cutlets in flour, shaking off any excess.
- 3
Dip the floured cutlets in beaten eggs, making sure they're fully coated.
- 4
Roll the egg-coated cutlets in panko breadcrumbs, pressing the crumbs onto the meat to help them stick.
- 5
Heat about 1/4-inch of vegetable oil in a large skillet over medium-high heat.
- 6
When the oil is hot, add the breaded cutlets and fry for about 3-4 minutes on each side, until golden brown and crispy.
- 7
Transfer the fried cutlets to a plate and let them rest for a few minutes.
- 8
Serve the Tonkatsu cutlets with a side of citrusy sauce, garnished with lettuce and juicy wedges.