by on June 23, 2014 » Add the first comment.
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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.
  • Flour
  • Egg
  • Panko bread crumbs
  • Peanut oil or sunflower oil – 365º – 400º
  • Onion, carrot, potatoes, cabbage, butter
  • Lemon


  1. Pallard pork medallions into 3/8 inch steaks
  2. Sear (but do not cook) steaks in hot skillet, then set aside
  3. Add salt and pepper to top of steak
  4. Sautee onion and vegetables in the fond left behind in the skillet.  Add butter, and saute onion, bite sized carrot pieces, and fingerling potatoes
  5. And juice of one half lemon
  6. Slice cabbage really really thinly, and put in with the onion
  7. When it wilts down a bit, set aside
  8. Put slits every half inch along the edge of steak
  9. Use paper towels to press all moisture from Pork
  10. Dip pork slices in egg, then flour, then egg, then a mixture of salt, pepper, Panko breadcrumbs, and perhaps red pepper flakes.
  11. Press breadcrumbs aggressively into pork
  12. Slide pork into hot oil
  13. Use skimmer to clean up debris that floats to top
  14. Cook until nicely golden brown
  15. Drain the food on paper towel.
  16. Cut pork into strips
  17. Plate over rice with pickled ginger on the side
  18. And a slice of lemon or lime plus the sauteed veggies

Find more like this: Meat to Eat OTHER, World Cuisine

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