Baked Tonkatsu 焗日式炸豬排
Tonkatsu is pork cutlet in Japanese, you can find it in Japanese restaurants with rice, curry or eggs, It is very very delicious, the golden crust is so crunchy, and the pork is so juicy. Of course you can make it at home. Everyone will love it.
The traditional Tonkatsu is pork cutlet coated with Japanese breadcrumbs Panko, then deep fry it. But deep-fry stuff at home…use a lot of oil, the whole kitchen will smell…I definitely don’t wanna do it.
So, the alternative is oven-bake, but trust me, this is as good as the fry one, super crunchy and delicious. Since is baked, the pork cutlet can keep the moist inside, the pork still soft and moist. (I hate hard dry meat!) It is super delicious that you really have to try.
To make the crunchy texture of the pork, the important ingredient is Panko. Use a pan, add panko and two tablespooms of olive oil, cook on medium low heat, cook until the Panko is lightly golden. Let it cool.
For the pork cutlet, use the not too thick one (not thicker than 1/2 inch) Pound the meat, season both sides with salt and pepper. Put the pork into flour, coat it evenly. Then coat with beaten egg and then coat with Panko. Press it and make sure the Panko stick on the pork.
Transfer to lined baking sheet, pop in preheated oven at 200C for 20 minutes or the pork cook completely. Cut into thick pieces to serve.
- 2 pieces pork cutlet
- 1 egg
- 160 gram Panko
- 4 tablespoons all-purpose flour
- 豬排 -2塊
- 雞蛋 -1隻
- 麵包糠 -160克
- 中筋麵粉 -4湯匙
- Toast the panko with one tablespoon of olive oil on medium low heat, until lightly golden.
- Wash and dry the pork cutlet, pound the meat, and season both sides with salt and pepper.
- Then coat the pork with flour, then dip into beaten egg and coat with Panko.
- Transfer it on the baking sheet lined with parchment paper. Pop in preheated oven at 200C for 20 minutes or until cook completely.
- Cut into thick pieces to serve.