The deep-fried Pork Cutlet coated with Panko Breadcrumbs is called ‘Tonkatsu’ in Japanese. It is often served with shredded cabbage as a dish, but ‘Tonkatsu’ is also used for various dishes and cooking. It is normally deep-fried but can be oven-baked for health benefits.
4 Pork Steaks *500 to 600g
Salt and Pepper as required
Plain Flour as required
Panko Breadcrumbs as required
Oil for frying
- Sprinkle some Salt and Pepper over the Pork and coat with Flour.
- Then dip them in beaten Egg and finally coat with Panko Breadcrumbs.
- Heat Oil to 170C and fry until cooked through and golden, place on a rack and drain the oil.