Tonkatsu (Thick-Cut Pork Cutlet atop a Bed of Soft-Set Egg)
Tonkatsu (Thick-Cut Pork Cutlet atop a Bed of Soft-Set Egg)
Ingredients
For the Tonkatsu
- 2 pounds boneless pork loin, cut into 4 thick cutlets (about 1 1/2 inches thick)
- 1 cup all-purpose flour
- 2 large eggs, beaten for egg wash
- 2 cups panko breadcrumbs
- 4 cups vegetable oil, for deep frying, or as needed
For the Soft-Set Egg and Assembly
- 8 large eggs, 2 per serving, lightly beaten
- 4 cups cooked white rice, hot
- 1/2 cup tonkatsu sauce, or other sweet-and-savory sauce, as needed for drizzling
Instructions
- 1
Prepare the pork cutlets: Pat the thick-cut pork loin pieces dry with paper towels. Lightly score the fat cap if present, and make a few shallow cuts along the edges of the meat to prevent curling during frying. Season both sides of each cutlet with salt and black pepper.
ā±ļø 5 min
- 2
Set up the breading station: Place the flour in one shallow dish, the beaten eggs in a second shallow dish, and the panko breadcrumbs in a third shallow dish.
ā±ļø 2 min
- 3
Bread the tonkatsu: Dredge each pork cutlet thoroughly in flour, ensuring it is completely coated. Shake off any excess flour. Dip the floured pork cutlet into the egg wash, ensuring full and even coverage. Allow excess egg to drip off. Transfer the egg-washed pork cutlet to the panko breadcrumbs. Generously coat the cutlet with panko, pressing gently to ensure the breadcrumbs adhere firmly to all surfaces. Repeat for all cutlets.
ā±ļø 8 min
- 4
Heat the oil: In a deep fryer or large heavy-bottomed pot, heat the vegetable oil to 350Ā°F. Ensure there is enough oil to submerge the cutlets without overflowing.
ā±ļø 5 minā¢š”ļø 350
- 5
Deep-fry the tonkatsu: Carefully lower one or two breaded pork cutlets into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 145Ā°F). Adjust heat as necessary to maintain oil temperature. Once fried, remove the tonkatsu from the oil using tongs and place it on a wire rack set over a baking sheet to drain any excess oil. Keep warm while frying remaining cutlets.
ā±ļø 12 minā¢š”ļø 350
- 6
Prepare the soft-set egg: For each serving, heat a small non-stick pan over medium-low heat. Pour 2 lightly beaten eggs into the hot pan. Using chopsticks or a rubber spatula, gently stir and scramble the eggs in the pan to achieve a soft-set, runny texture. Avoid fully cooking the eggs to maintain their soft consistency. This should take about 1-2 minutes per serving.
ā±ļø 4 min
- 7
Assemble the dish: Place 1 cup of hot cooked rice into each serving bowl. Carefully slide the soft-set egg from the pan directly onto the rice in the bowl. On a cutting board, slice each deep-fried tonkatsu into thick, even pieces (about 5-6 pieces per cutlet). Arrange the sliced tonkatsu pieces on top of the soft-set egg and rice in the serving bowl. Drizzle a generous amount of tonkatsu sauce over the tonkatsu.
ā±ļø 4 min
- 8
Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Tonkatsu (Thick-Cut Pork Cutlet atop a Bed of Soft-Set Egg)
For the Tonkatsu
- 2 pounds boneless pork loin, cut into 4 thick cutlets (about 1 1/2 inches thick)
- 1 cup all-purpose flour
- 2 large eggs, beaten for egg wash
- 2 cups panko breadcrumbs
- 4 cups vegetable oil, for deep frying, or as needed
For the Soft-Set Egg and Assembly
- 8 large eggs, 2 per serving, lightly beaten
- 4 cups cooked white rice, hot
- 1/2 cup tonkatsu sauce, or other sweet-and-savory sauce, as needed for drizzling
Instructions
- 1
Prepare the pork cutlets: Pat the thick-cut pork loin pieces dry with paper towels. Lightly score the fat cap if present, and make a few shallow cuts along the edges of the meat to prevent curling during frying. Season both sides of each cutlet with salt and black pepper.
ā±ļø 5 min - 2
Set up the breading station: Place the flour in one shallow dish, the beaten eggs in a second shallow dish, and the panko breadcrumbs in a third shallow dish.
ā±ļø 2 min - 3
Bread the tonkatsu: Dredge each pork cutlet thoroughly in flour, ensuring it is completely coated. Shake off any excess flour. Dip the floured pork cutlet into the egg wash, ensuring full and even coverage. Allow excess egg to drip off. Transfer the egg-washed pork cutlet to the panko breadcrumbs. Generously coat the cutlet with panko, pressing gently to ensure the breadcrumbs adhere firmly to all surfaces. Repeat for all cutlets.
ā±ļø 8 min - 4
Heat the oil: In a deep fryer or large heavy-bottomed pot, heat the vegetable oil to 350Ā°F. Ensure there is enough oil to submerge the cutlets without overflowing.
ā±ļø 5 minā¢š”ļø 350 - 5
Deep-fry the tonkatsu: Carefully lower one or two breaded pork cutlets into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 145Ā°F). Adjust heat as necessary to maintain oil temperature. Once fried, remove the tonkatsu from the oil using tongs and place it on a wire rack set over a baking sheet to drain any excess oil. Keep warm while frying remaining cutlets.
ā±ļø 12 minā¢š”ļø 350 - 6
Prepare the soft-set egg: For each serving, heat a small non-stick pan over medium-low heat. Pour 2 lightly beaten eggs into the hot pan. Using chopsticks or a rubber spatula, gently stir and scramble the eggs in the pan to achieve a soft-set, runny texture. Avoid fully cooking the eggs to maintain their soft consistency. This should take about 1-2 minutes per serving.
ā±ļø 4 min - 7
Assemble the dish: Place 1 cup of hot cooked rice into each serving bowl. Carefully slide the soft-set egg from the pan directly onto the rice in the bowl. On a cutting board, slice each deep-fried tonkatsu into thick, even pieces (about 5-6 pieces per cutlet). Arrange the sliced tonkatsu pieces on top of the soft-set egg and rice in the serving bowl. Drizzle a generous amount of tonkatsu sauce over the tonkatsu.
ā±ļø 4 min - 8
Serve immediately and enjoy!