Tonkatsu (Japanese Deep-fried Pork Cutlet)

Oh my! Has not been updating this poor blog for so long! *wipe away the cob webs*

Well, I have been busy doing lots of bento creations lately so kind of neglected this blog. I still cook and explored new recipes, just that I do not have much time to update them in here. Will try to be more consistent with my postings here as I have quite a few back dated recipes to share. Also, the kids have been taking up a lot of my time since baby is more mobile now. :D

Today, I wanted to share a very yummy deep fried pork cutlet or commonly known as tonkutsu recipe given by a very talented mom from Hawaii. I actually asked for this recipe more than a year ago *blushed* and only now did I cook this it! That was because I seldom do deep frying since the day my hubby took over the mop from me! So, each time I do frying in the kitchen, I must do a thorough clean up. Since I am such a lazy bum now, I have resorted to do steaming and broiling only! :mrgreen:

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Ingredients

• 3 slices Pork chop/cutlet (about 1cm thick)


• 1 Egg


• Some corn flour (the original recipe asked for flour)


• Some Bread crumbs (panko)


• Sugar  ( I used brown sugar)


• Salt


• Pepper


• Garlic powder (optional)


• 1 tbsp Water


• Oil for frying

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Methods

1. Clean the pork slices then tenderize the meat by using the back of the clever in a criss-cross pattern. Used some kitchen napkins and absorb all excess  liquid.


2. Sprinkle the sugar, pepper, garlic powder and salt onto meat and gently rub them on both sides.


3. Heat up frying pan with oil (enough to fill half the pan) and test with chopstick before frying.


4. Firstly, put the corn flour onto a flat plate and coat both sides of the meat.


5. In another plate, beat egg and add water. After coating the meat with corn flour, coat it with the egg mixture.


6. In another flat plate, fill it with bread crumbs/panko. After coating the meat with egg, coat it with the bread crumbs before frying it in the pan.


7. Keep heat at medium so the bread crumbs would not burn so easily. Fry till golden brown/cooked.