A crispy, tender, and smoky version of the classic Japanese pork cutlet, featuring a unique char-grilled finish that elevates its flavor and texture. Perfect for a special meal.
Char-Grilled Tonkatsu: Suntec's Best?
A crispy, tender, and smoky version of the classic Japanese pork cutlet, featuring a unique char-grilled finish that elevates its flavor and texture. Perfect for a special meal.
Ingredients
- 1 pound pork loin cutlets about 1-inch thick
- 0.5 cup all-purpose flour
- 1 large egg beaten
- 1.5 cup panko breadcrumbs
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoon vegetable oil for pan-frying
- cup tonkatsu sauce for serving
- cup shredded cabbage for serving
Instructions
- Pat pork cutlets dry with paper towels and season generously with salt and pepper on both sides.
- Prepare a breading station: place flour in one shallow dish, beaten egg in a second, and panko breadcrumbs in a third.
- Dredge each pork cutlet first in flour, ensuring it's evenly coated, then shake off any excess.
- Dip the floured cutlet into the beaten egg, letting any extra drip off.
- Finally, coat thoroughly with panko breadcrumbs, pressing firmly to ensure the breading adheres well.
- Heat vegetable oil in a large, heavy-bottomed skillet or cast iron pan over medium-high heat. Once hot, carefully place the tonkatsu in the pan.
- Pan-fry for 2-3 minutes per side, or until the breading is golden brown and crispy, and the pork is cooked through (internal temperature reaches 145°F or 63°C).
- Once pan-fried, transfer the tonkatsu to a preheated grill or grill pan set over high heat. Char-grill for 1-2 minutes per side, just long enough to create distinct smoky grill marks.
- Remove from the grill, let the tonkatsu rest for a minute on a cutting board, then slice into thick, easy-to-eat strips.
- Serve immediately with a generous amount of tonkatsu sauce and a side of fresh shredded cabbage.
Notes
For best results, use thick-cut pork loin (about 1-inch thick) and pound it lightly for even cooking. Marinating the pork briefly in a little soy sauce and mirin can enhance flavor. Serve with shredded cabbage and plenty of tonkatsu sauce. The char-grilling step adds a unique smoky depth and a visually appealing finish.
