Tonkatsu Recipe Japanese style escalope

5.0  based on 1 Ratings

Updated: 23.04.2020

Serving(s): 1

Ingredients

Egg 1 Piece
Flour 100 g (3.5 oz)
Oil (neutral) 500 ml (2.1 cup)
Panko (Breadcrumbs) * 100 g (3.5 oz)
Pork cutlet 1 Piece
Soy Sauce * 1 Tsp
Pointed Cabbage 2 Leafs
Tonkatsu Sauce 2 Tbsp
Water 2 Tbsp

Equipment

Sharp Knife * 1 Piece
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Recipe Information

Vegetarian: no
Vegan: no
Lactose: no
Gluten: yes
Calories: ~ 313 Calories
Difficulty: 2/3
Kitchen: From which country does the recipe come?
Spicy: Not Spicy Not Spicy Not Spicy Not Spicy
Category: Main Dish
Preparation: 5 Min.
Cooking Time 5 Min.
Total Time 15 Min.
Keywords Tonkatsu, main course, Japanese schnitzel
Original Characters 豚カツ
Pronunciation
no responsibility can be taken for this information

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Preparation

  1. Take the pork cutlet and dehumidify it with a kitchen towel/kitchen paper.

  2. Beat the cutlet vertically and horizontally with the blunt side of the knife. This serves to make the meat more tender. If a meat hammer/beater is available, you are welcome to use it.

  3. The egg is broken and mixed with water.

  4. Pour flour, panko and the egg into three different containers.

  5. Spread the schnitzel with the soy sauce and then dip it into the egg one after the other, then into the flour and finally into the Panko.

  6. Heat the oil and fry the schnitzel for 3-4 minutes until it turns golden brown. In Japan this is called kitsuneiro (fox-coloured). Then lay it on the kitchen paper to degrease it.

  7. Finally, cut the cabbage into very very thin strips.

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*Affiliate Link: If you buy this linked product, we will receive a small provision. There are no additional costs for you and you support our blog. We are very thankful and we wish you a nice time with cooking and eating (^_^)
♥ Thanks for 9678 Ratings with 4.5 from 5 Stars / Sushis!
We are really pleased to get your rating :)

Miau, do i have your attention? I feel hungry, because Ryu and Matthias are not feeding me. Please give me some delicious rating onigiris, if you like this page. ~Akina

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