Pork Cutlet (Tonkatsu) with Japanese Curry
Course: main courses, beef & porkCuisine: JapanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
1
hourTotal time
1
hour15
minutesIngredients
4 sliced pork
salt
pepper
60 g flour
3 egg
250 g breadcrumbs
some vegetable oil (for deep frying)
4 cups cooked white rice
1 Tbsp butter
1 small sliced onion
150 g potatoes (cubed)
80 g carrots (diced)
1 celery stalks (diced)
800 ml water
100 g Japanese curry paste
Steps
- sauce: Sauté the onions until translucent with a Tablespoon of butter. Add the carrots, celery, potatoes. Stir for about a minute. Pour the water and bring to a boil. Lower the heat and simmer for about 8-10 minutes or until the vegetables are tender.
- sauce: Add the curry paste, then stir until dissolved. Cook for another 10 minutes on low heat, then set aside.
- Pound the pork cutlets with meat pounder or use a back of your knife.
Season the cutlets on both sides with salt and pepper.
- Dredge the pork cutlets in the flour and shake off any excess.
Dip the pork into beaten egg, then coat evenly in the breadcrumbs.
- Heat the vegetable oil over medium-high heat until about 180°C.
Fry the cutlets one at a time until golden brown, then drain on a paper towel.
Slice the pork cutlets into 1-cm slices.
- Serve the pork cutlet slices over the steamed white rice, then pour a generous of curry sauce over the pork.
