Tonkatsu
Turns out Hoosiers aren't the only ones who love breaded pork loin! Tonkatsu is Japan's version, typically served with savory Tonkatsu sauce, available in the international aisle at many supermarkets. Try it using Indiana Kitchen pork loin!
| Servings | Prep Time |
| 4 servings | 5 minutes |
| Cook Time |
| 10 minutes |
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Turns out Hoosiers aren't the only ones who love breaded pork loin! Tonkatsu is Japan's version, typically served with savory Tonkatsu sauce, available in the international aisle at many supermarkets. Try it using Indiana Kitchen pork loin!
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Ingredients
- 1 Indiana kitchen pork loin
- 1/2 cup all-purpose flour
- 1-2 eggs beaten in a bowl
- 1 cup Panko bread crumbs
- oil for frying
- salt & pepper to taste
Servings: servings
Instructions
- Slice the pork loin crosswise to make four 1-inch thick cutlets. (You'll have extra tenderloin left over to make more tonkatsu or to use for another recipe.)
- Coat the cutlets in a layer of flour, then dip in egg, then coat with a layer of bread crumbs.
- In a large frying pan over medium-high heat, coat entire pan-bottom with 1/4" to 1/2" of oil and heat until 350 degrees F. (If you add a drop of water to the hot oil and it "crackles" back at you, it's ready.)
- Working in batches if needed, fry pork cutlets 3 to 5 minutes per side, letting each side achieve a rich golden brown.
- Set aside to cool for a few minutes. Slice into 5 or 6 large pieces and serve over rice with Tonkatsu sauce.
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