Tonkatsu (Japanese breaded pork cutlet), sliced for serving.
Katsu or Tonkatsu? The helpful UPB Foods site informs us that katsu was introduced to Japan at the turn of the 20th century as part of Emperor Meiji’s drive to open the country to modern/Western influences. The original dish resembled a schnitzel or breaded cutlet (katsu is Japanese for cutlet) and was made with beef. Over time pork, or ton, became more popular, hence tonkatsu. There is also torikatsu, made from boneless chicken thighs and prepared in the same way. This recipe serves 4.
Ingredients:
1 pound or so boneless pork cutlets, trimmed of fat and lightly salted and peppered
1/2 c flour
1 large egg, beaten
1/2 c panko or cracker crumbs
Oil for frying
Method: if the meat is not already thin-sliced, pound it to 1/2 thickness, using a meat mallet. Prepare a dipping station with the flour, egg and panko each in its own bowl; add a little salt to each. Prepare a wok or shallow pan for frying with an inch of oil; heat to 350 degrees. Dredge the cutlets in the flour, then the egg, then the panko, shaking off excess after each. Fry the cutlets for 2-3 minutes without crowding (the process is quick so you might as well do them one at a time), then turn over and cook another 2-3 minutes depending on thickness. (You might want to taste a slice from the edge of your first batch to insure the meat is neither over- nor under-done.) Drain and cut into strips for serving after it cools to room temperature.
Tonkatsu with tonkatsu sauce and rice.
In the US tonkatsu is generally served with rice and tonkatsu sauce in a bento box, but in Japan it might be served over shredded cabbage or in a curry sauce.
