deep-fried breaded pork tenderloin cutlets
- Serves: 2
- Calories: 466 kcal
- Total Time: 20 m
- Prep: 10 m
- Cook: 10 m
- Japanese: Hire-katsu
- 300 g pork tenderloin
- a little salt
- a little pepper
- oil for deep-frying
- 20 g flour
- 1 egg
- 45 g bread crumbs
Cut the pork into 2.5 cm pieces. Sprinkle the salt and pepper on both sides.
Lightly coat the pork with the flour in a pan.
Beat the egg in a bowl. Add the pork and coat with the egg.
Then coat well with the bread crumbs in a separate pan.
Heat the oil to 170 °C and deep-fry the pork pieces on each side 4 to 5 minutes until golden brown. Remove and drain on a rack.
Serve and pour the dipping sauce described below over the cutlets.
The meat used in tonkatsu can be either pork roast or tenderloin. This dish using tenderloin has a lighter taste and fewer calories because the amount of fat is less than in pork roast. Tonkastu is almost always served with shredded cabbage.
- Tonkatsu Sauce
- 60 ml ketchup
- 35 ml Worcestershire sauce
Mix the ketchup and Worcestershire sauce in a bowl.
Japanese foods recipes
Int'l. recipes with a Japanese twist