In this video, I will show you how to make authentic tonkatsu and fry four cutlets in four different crumbs, baguette, sourdough campagne, shokupan, and store-bought panko, to settle which crust wins.
🖨 PRINT FULL RECIPE: https://sudachirecipes.com/pork-katsu-recipe/
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🧰Cooking Tools I Use: https://sudachirecipes.com/japanese-cooking-tools/
📌 RECIPE DETAILS:
⏰ Time: 20 minutes (10 minutes prep, 10 minutes cook)
👥 Servings: 2 portions
🥕 Ingredients:
Tonkatsu
- 2 boneless pork chops, rib-end/loin (2-2.5 cm, ¾-1 inch thick), fat-on
- 1 pinch salt and pepper: https://sudachirecipes.com/salt-for-japanese-cooking/
- cooking oil, neutral, high smoke point: https://sudachirecipes.com/oil-for-japanese-cooking/
- all-purpose flour, for dusting: https://sudachirecipes.com/flour-in-japan/
- 1 egg
- 1 tbsp whole milk
- 1 tsp cooking oil, for egg wash: https://sudachirecipes.com/oil-for-japanese-cooking/
- 100 g panko breadcrumbs, coarse flakes or coarse homemade crumbs: https://sudachirecipes.com/panko-breadcrumbs-101/
Tonkatsu Sauce
- 1 tbsp Worcestershire sauce, Japanese or r
