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Tonkatsu Breaded Pork Cutlet Recipe
A from scratch Japanese bulldog sauce with breaded pork cutlets over rice.
Course
dinner
Cuisine
Japanese
Keyword
breaded pork cutlet, homemade bulldog sauce, katsudon, tonkatsu
Prep Time
10
minutes
minutes
Cook Time
7
minutes
minutes
Total Time
17
minutes
minutes
Servings
4
servings
Calories
342
kcal
Author
Ashlee Marie
Ingredients
Pork Cutlet
4
Pork chops
Oil
vegetable or olive for frying
all-purpose flour
2
eggs beaten
Japanese Panko bread crumbs
Tonkatsu Sauce
1/2
C
worcestershire sauce
1/4
C
granulated sugar
1/4
C
soy sauce
1/4
C
Ketchup
1
Tbsp
Dijon mustard
1/4
tsp
allspice
US Customary
-
Metric
Instructions
Pork Cutlet
Heat a few inches of oil in a large saucepan on medium-high/high. When you add a drop of water it should bubble a lot.
Pound out the pork chop evenly, about double the width and half the thickness.
Dip both sides into flour and shake it off.
Then dip both sides in the beaten eggs, let the excess drip off.
Cover both sides completely in the Panko bread crumbs.
Then fry the pork cutlet in the hot oil, about 1-2 minutes on both sides. It should be golden and cooked through, if it's too dark turn the oil down.
Place on paper towels over newspaper to drain.
Slice and serve over warm
rice
Tonkatsu sauce
In a saucepan cook the worcestershire sauce, sugar, soy sauce and ketchup.
bring to a simmer and cook until you've reduced the sauce by about 20%
add the mustard and allspice
remove from eat and let cool
serve right away or refrigerate for up to 5 weeks
Video
Nutrition
Calories:
342
kcal
|
Carbohydrates:
24
g
|
Protein:
33
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Cholesterol:
171
mg
|
Sodium:
1421
mg
|
Potassium:
883
mg
|
Fiber:
0
g
|
Sugar:
19
g
|
Vitamin A:
225
IU
|
Vitamin C:
5.1
mg
|
Calcium:
61
mg
|
Iron:
3.3
mg