TONKATSU (deep fried pork cutlet recipe) とんかつ - Cooking with Chef Dai / donkkaseu, schnitzel

Tonkatsu (deep fried pork cutlet recipe) とんかつ

Tonkatsu is an extremely popular dish in Japan. Tonkatsu originated in Japan in the 19th century. As well as being served by itself, it is also commonly served with a bowl of steamed white rice, miso soup and a side of pickles. It is also used as a sandwich filling i.e. Katsu sando or served with Japanese curry and rice i.e. katsu kare.

I adopt a "2 way" frying technique that, in my opinion, give the best tasting results. I first deep fry the tonkatsu at a lower temperature for 90% of the cooking process (130 degrees celsius or 265 degrees fahrenheit). This is done to cook the pork evenly and without drying out the meat and then deep fry the tonkatsu for a second time at a higher temperature (170 degrees celsius or 340 degrees fahrenheit) to give the panko breadcrumbs a real good crunchy texture.
Tips for making the perfect tonkatsu at home:
ALWAYS take out the pork from the fridge at least one hour before cooking. Cooking the pork from a cold state will dry out the meat giving a slightly tough texture.
ALWAYS let meat rest after cooking. If you cut the pork straight from the fryer, all of the lovely juices will be released from the meat, resulting in a dry texture.
If you do not have a deep frier at home, please use a standard sauce pan and thermometer.

Ingredients
pork loin steak x 1 (200 g)
sea salt
white pepper
Plain flour or all purpose flour
1 Egg
Panko breadcrumbs or standard breadcrumbs
Vegetable oil for deep frying
Tonkatsu sauce (available in most Asian supermarkets)
English mustard
Wedge of lemon
Shredded cabbage x 1 handful
Tomato and cucumber

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This dish follows similar principals to Korean "donkkaseu" and German / Austrian "schnitzel"