Breadcrumbed Pork With Tonkatsu Sauce Recipe from Rick Stein's Simple Suppers

tonkatsu sauce

🥗Healthier: homemade tonkatsu sauce

💰Cheaper: ketchup + soy sauce

Homemade sauce can reduce additives and costs.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat offers more fiber, while regular is more affordable.

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork shoulder is less expensive.

Start with a piece of pork loin, cooking for two people but only using one piece for brevity.

Slice the pork loin into cutlets about 3 to 5 mm thick.

Use a rolling pin to flatten the cutlets to about the thickness of a beer mat.

Season both sides of the pork cutlets with salt and black pepper.

Set up a breading station: first dredge the cutlet in flour, shaking off excess.

Dip the floured cutlet into beaten eggs, picking it up by the edge to avoid excess egg on fingers.

Coat the egg-dipped cutlet in panko breadcrumbs, ensuring a good coverage.

Heat vegetable oil in a pan to about 160° to 180° Celsius for frying.

Fry the cutlet for about 2 to 3 minutes on each side until light brown, adjusting heat if it darkens too quickly.

Add a knob of butter to the oil towards the end of frying for flavor, basting the cutlet with it.

Transfer the fried cutlet to a warm plate.

Prepare the tonkatsu sauce by mixing a couple of tablespoons of tomato ketchup, a tablespoon of Worcestershire sauce, a couple of teaspoons of soy sauce, half a teaspoon of French mustard, and a generous pinch of sugar.

Stir the sauce ingredients together until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens