How to Make Ultimate Garlic Tonkatsu (Pork Cutlet)

Hello everybody, welcome to our recipe page. Today I will show you how to prepare a special dish, Garlic Tonkatsu (Pork Cutlet). It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Garlic Tonkatsu (Pork Cutlet) Recipe. The best homemade Japanese deep fried pork cutlet (tonkatsu recipe) ever. Crispy on the outside and juicy on the inside, a family favorite!

You can have Garlic Tonkatsu (Pork Cutlet) using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Garlic Tonkatsu (Pork Cutlet)

1. It’s of pieces Pork loin.
2. It’s of ☆Garlic.
3. You need of ☆Egg.
4. It’s of ☆Salt and pepper.
5. It’s of ☆Plain flour.
6. Take of Panko.
7. It’s of Frying oil.
8. Take of Okonomiyaki sauce.

My version features a tender thick-cut rib-chop that's been dredged in panko breadcrumbs and fried until shatteringly crisp on the outside, and juicy on the inside.These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make.Serve with sticky rice and tonkatsu sauce and enjoy!Also great if substituted with chicken breasts.

Garlic Tonkatsu (Pork Cutlet) instructions

1. Mix together all the ☆ marked ingredients in a bowl. *Grate the garlic..
2. Pierce the pork all over with a fork. Next, pound lightly with the back of a knife and then coat with the mixture from Step 1..
3. Coat the dredged pork from Step 2 in the panko..
4. Heat the oil to 160-170°C and fry the pork until golden brown..
5. Drain off the excess oil, then cut into easy-to-eat pieces. Top with your favorite sauce and enjoy!.

Jason and I try to penny pinch whenever we can.So when I meal plan for the week, I try my best to stick with recipes where I have most of the ingredients on hand, like this tonkatsu here.Tonkatsu is a fried Japanese pork cutlet that's usually served with a sweet and savory spiced fruit sauce.

Repeat with the remaining pork chops.Dredge the pork in the flour, shaking off excess.Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.Recipe courtesy of Mary Sue Milliken and Susan Feniger.Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.