Pork Loin Cutlet (Tonkatsu)
Master the Art of Homemade Pork Loin Cutlets – Crispy Outside, Tender Inside!
While frozen tonkatsu is popular, making it from scratch with fresh pork loin offers an unparalleled culinary experience. This fundamental recipe guides you to create tonkatsu that is exceptionally crispy on the outside and incredibly tender on the inside. Wet panko breadcrumbs might seem pricier per gram, but buying in bulk is cost-effective and lasts a long time. Elevate your home cooking with this foolproof guide to delicious homemade tonkatsu!
Ingredients for Pork Loin Cutlets
- 2 slices of fresh pork loin
- 6 pinches of salt (approx. 0.3g)
- Pepper to taste
- 40g all-purpose flour
- 20g potato starch
- 1 fresh egg
- 100g wet panko breadcrumbs
- 1 teaspoon milk (5ml)
- Canola oil (enough to submerge the cutlets)
Cooking Instructions
Step 1
Begin by preparing your fresh pork loin. If you have a meat mallet, gently pound the pork loin slices to tenderize them. If not, it’s worth asking your butcher to help flatten the meat for you. This step is crucial for achieving a tender texture after frying.
Step 2
Next, preheat your frying oil in a deep pan or pot over medium heat. The ideal temperature is around 170-180℃ (340-350℉). To test, dip a wooden chopstick into the oil; if small bubbles form around it and rise to the surface, the oil is ready. Ensure the oil is hot enough to crisp the cutlet quickly without making it greasy or burning it.
Step 3
Season the pork loin generously. Sprinkle 6 pinches of salt evenly over both sides of the pork loin slices. Add pepper according to your preference. Proper seasoning at this stage enhances the natural flavor of the meat.
Step 4
Prepare your dredging station. In one shallow dish, mix the all-purpose flour (40g) and potato starch (20g). In another dish, whisk the egg (1) until well beaten. In a third dish, place the wet panko breadcrumbs (100g) and sprinkle the milk (1 tsp) evenly over them. Gently toss the panko with your fingers to distribute the moisture; this helps the breadcrumbs adhere better and creates a crispier coating.
Step 5
Now, it’s time to bread and fry the tonkatsu. First, coat each seasoned pork loin slice evenly with the flour-starch mixture, shaking off any excess. Then, dip it into the beaten egg, ensuring it’s fully coated. Finally, press the panko breadcrumbs firmly onto the meat, ensuring a thick and even layer on all sides. This thorough coating is key to a golden-brown, crispy exterior. Carefully place the breaded cutlets into the preheated oil. Fry for approximately 3-4 minutes per side, or until golden brown and crispy. The tonkatsu is ready when it floats to the surface. Remove from the oil and place on a wire rack or paper towels to drain excess oil before serving.
