The deep-fried crumbed Pork Cutlets are called ‘Tonkatsu’ in Japanese. It is hugely popular internationally, but many people avoid cooking them at home, because they don’t want to deep-fry. ‘Tonkatsu’ can be baked in the oven and I like oven-baking method, but they never turn out golden and crispy like deep-fried ones. The other day, when I made toasted ‘Panko’ Breadcrumbs for ‘Lazy Korokke’, I realised the toasted ‘Panko’ would make Oven Baked ‘Tonkatsu’ golden and crispy. Look at the above photo. You wouldn’t think they were baked in the oven.
1 cup ‘Panko’ Breadcrumbs
1 to 2 tablespoons Oil *I used Sunflower Oil
500 to 600g Pork Steaks
Salt and Pepper
2 to 3 tablespoons Plain Flour
1 Egg *whisked well, you might need extra
‘Tonkatsu’ Sauce to serve *You can make it. Find the recipe here.
- Make golden crispy ‘Panko’ first. Spread Oil in a frying pan, add ‘Panko’ Breadcrumbs, and mix to combine. Then heat over medium low heat, occasionally tossing and shaking, until golden. Transfer to a bowl and set aside.
- Preheat the oven to 220°C. Line a baking tray with baking paper or lightly oil it.
- To reduce cooking time, cut the Pork Steaks into large bite size pieces if you prefer. Season with Salt and Pepper and coat with Flour.
- Dip them in whisked Egg and finally coat with the golden crispy ‘Panko’.
- Place on the tray and bake for 15 to 30 minutes, depending on the size and thickness of the Pork. *Note: I used 7-8mm thick Pork Steaks and I baked 15 minutes.
- Enjoy with ‘Tonkatsu’ Sauce.