Tonkatsu is thin medallions of pork loin (pallard) dipped in flour, oil, and Panko – then deep fried. After they drain, double fry for extra crispy.
- Pork Loin, cut into one inch medallions, then pounded to about 3/8 inch thick.
- Panko bread crumbs
- Peanut oil or sunflower oil – 365º – 400º
- Onion, carrot, potatoes, cabbage, butter
STEP BY STEP
- Pallard pork medallions into 3/8 inch steaks
- Sear (but do not cook) steaks in hot skillet, then set aside
- Add salt and pepper to top of steak
- Sautee onion and vegetables in the fond left behind in the skillet. Add butter, and saute onion, bite sized carrot pieces, and fingerling potatoes
- And juice of one half lemon
- Slice cabbage really really thinly, and put in with the onion
- When it wilts down a bit, set aside
- Put slits every half inch along the edge of steak
- Use paper towels to press all moisture from Pork
- Dip pork slices in egg, then flour, then egg, then a mixture of salt, pepper, Panko breadcrumbs, and perhaps red pepper flakes.
- Press breadcrumbs aggressively into pork
- Slide pork into hot oil
- Use skimmer to clean up debris that floats to top
- Cook until nicely golden brown
- Drain the food on paper towel.
- Cut pork into strips
- Plate over rice with pickled ginger on the side
- And a slice of lemon or lime plus the sauteed veggies