Crispy Pork Loin Tonkatsu (Rosu Katsu) Recipe
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
2 Servings
Ingredients
  • 2 slices pork loin or tenderloin (about 6-7 ounces each)
  • Salt and pepper, to taste
  • 2 tablespoons flour
  • ½ cup panko bread crumbs
  • 1 egg, beaten
  • 3 ½ cups neutral oil
  • Finely chopped cabbage, for serving
  • Bull-Dog tonkatsu sauce, for serving
Directions
  1. Pound the pork until flattened to ¼-½ inch thick using a meat tenderizer. (The top ridge of a knife or a rolling pin also works.)
  2. Season both sides of the meat with salt and pepper to taste.
  3. Prepare your dredging station with a plate each of the flour and panko, as well as a bowl of the beaten egg. Coat each cutlet with flour (making sure to dust off the excess), then the egg, and finally the panko.
  4. Place the oil into a large pan and set it over high heat. To test if the oil is hot enough, drop in a piece of panko and see if it sizzles and floats to the surface. Once it does, add the breaded cutlets and cook for 3 minutes (flipping halfway) until they are golden brown. Remove the tonkatsu to a cooling rack and let rest for 3 minutes.
  5. Prepare to double-fry the tonkatsu. Use a sieve to clean the oil by scooping out any remaining crumbs. Add the cutlets and fry for a minute on each side. Remove the tonkatsu from the oil and place on a cooling rack to cool for a minute or so.
  6. Cut the tonkatsu into strips and serve with finely chopped cabbage and a drizzle of Bull-Dog tonkatsu sauce.