Welsh Family Kitchen

Tonkatsu Prenotes Ingredients: 1/2 cup all-purpose flour 1 large egg 1 1/2 cups panko breadcrumbs 1 pork tenderloin Kosher salt and freshly ground black pepper Neutral-flavored oil, such as vegetable or canola, for pan-frying Tonkatsu Sauce Steamed white rice Procedures: Cut the pork tenderloin into 4 pieces, then pound the pieces until they are a little less than 1/2 inch thick. Put the flour in a shallow bowl. Whisk the egg with a small splash of water in a second shallow bowl. Add the panko to a deep dish. Take each piece of pork and generously sprinkle on both sides with salt and pepper. Dredge in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing it into the panko so the crumbs stick. Transfer to a plate and repeat with the remaining cutlets. Heat about 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown on the bottom, about 3 minutes. Flip the pieces over and cook until almost cooked through but still pink, 1 to 2 minutes more. Transfer the cutlets to a paper towel–lined cutting board, sprinkle with salt and tent with foil to keep warm. Repeat with the 2 remaining cutlets. Slice the cutlets crosswise into 1/2-inch strips. Place a sliced cutlet on each plate along with a scoop of rice. Drizzle the cutlets with the tonkatsu sauce and serve with extra sauce on the side. - Notes: 2025-03-14: Added to our cookbook. 03/21/2025