
Classic Japanese Cutlets (Tonkatsu)
Difficulty
Cook Time
30 min
Ingredients
How to make it
1
Season Chicken Breasts or Pork Cutlets on both sides with salt and pepper and set aside. Place flour, egg (scrambled), and Panko Bread Crumbs in three separate dishes.
2
Coat the Chicken or Pork in flour, shaking off any excess.
3
Dip into egg, then press into the Panko crumbs until well coated on both sides. (Note: for extra crispy Tonkatsu, coat with flour, egg, and Panko bread crumbs 2 times!)
4
Heat 1/4 inch of oil in a large skillet over medium-high heat, then cook for 3 to 4 minutes on each side until golden brown.
5
Serve with Otafuku Tonkatsu Sauce. (Goes well with shredded cabbage or rice)