Baked tonkatsu with shredded cabbage and sesame tonkatsu sauce
Just One Cookbook · ♥ 1.5K likes · 34.9K views · 4 min video
Read about steaks and chops in the BrightCulinary Book
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Ingredients
Method
Techniques
- ¾ cup panko
- 1 tbsp neutral oil
Over medium heat, toast the panko with 1 tbsp neutral oil in an ungreased frying pan, stirring, until golden brown. Transfer to a shallow dish to cool.
- 2 whole boneless pork loin chops
Make several slits in the connective tissue between the meat and the fat to stop the cutlets curling. Pound both sides with a meat pounder or the back of a knife.
- ½ tsp salt
- freshly ground black pepper
- 1 whole large egg
- ½ tbsp neutral oil
Season both sides with the salt and black pepper. Beat the egg with 0.5 tbsp neutral oil in a shallow dish.
- 2 tbsp all-purpose flour
Dredge each cutlet in the flour and pat off the excess, dip in the egg, then cover completely with the toasted panko, pressing so it adheres.
Set the cutlets on a wire rack on a baking sheet and bake at 400F until no longer pink inside, about 20 minutes.
- cabbage
Shred the cabbage, rinse under cold running water and drain well; serve with cucumber slices, tomatoes and dressing.
- cucumber slices
- tomatoes
- salad dressing
Rest the tonkatsu on the countertop for 3 minutes.
Tonkatsu sauce: whisk the Worcestershire sauce, sugar, oyster sauce and ketchup until the sugar dissolves.
- 4½ tbsp Worcestershire sauce
- 2 tbsp sugar
- 2 tbsp oyster sauce
- 5 tbsp ketchup
- 1 tbsp toasted white sesame seeds
Sesame tonkatsu sauce: grind the white and black sesame seeds in a mortar and pestle, add the tonkatsu sauce and mix.
- 1 tbsp black sesame seeds
Cut the tonkatsu into 1-inch pieces and plate; drizzle with sauce or dip in the sesame sauce.