StovetopJapanese
Tonkatsu
Panko, a loin chop, hot oil, shredded cabbage. Japanese schnitzel with a thicker crumb.
Made it?
30 min · 25 min hands-on · pull 145°F · rest 3 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- boneless loin chops, ¾ inch, pounded slightly4 (3 lb)
- flour1 cup
- eggs2
- panko2 cups
- for ½-inch fryoil
- shreddedcabbage
- or Worcestershire plus ketchuptonkatsu sauce
Method
- 1
Salt. Flour, egg, panko. Rest 5.
- 2
340°F oil, 3–4 minutes a side until 145°F and the crumb is blond-brown.
- 3
Rest 3, slice into strips. Cabbage, sauce. Bone-in works if you fry a minute longer.
If you don’t have it
- pork loin → pork chops. Keep the same pull. Leaner cooks faster and dries sooner.
- boneless loin chops, ¾ inch, pounded slightly → What you actually have, if it is the same muscle family. Panko is the crust. Italian breadcrumbs make schnitzel.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making mashed potatoes.
Start when the roast has 30 minutes left, or while a steak rests. Russets, salted water, drain hard. Rice or mash. Butter first, then warm cream. Do not put them on the fire — they want a pot.
35 min
- With this dish, try making potatoes au gratin.
In the oven the last 70 minutes of a roast, or while steaks reverse. Yukon Golds, ⅛-inch, layered with cream, garlic, salt, Gruyère. 350°F until a knife meets no fight, then a brief broil.
1 hr 15 min
- With this dish, try making creamed corn.
While chops or a ham rest. Kernels and the milk scraped from the cob. Butter, cream, salt. No can.
25 min