Name: Pork Cutlet (Tonkatsu) with Japanese Curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 Servings
Ingredients: pork: 4 sliced; salt; pepper; flour: 60 g; egg: 3; breadcrumbs: 250 g; vegetable oil: some; cooked white rice: 4 cups; butter: 1 Tbsp; onion: 1 small sliced; potatoes: 150 g; carrots: 80 g; celery stalks: 1; water: 800 ml; curry paste: 100 g Japanese

Ingredients

4 sliced pork

salt

pepper

60 g flour

3 egg

250 g breadcrumbs

some vegetable oil

for deep frying

4 cups cooked white rice

sauce

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

Directions

Tonkatsu

or breaded pork cutlet with curry sauce is a popular dish in Japan. What makes this comfort food different than the other curries is that the meat is coated in breadcrumbs and fried before having a delicate curry sauce slathered all over it. This is one of my favorite curry dish, it is satisfying that will make you beg for more.

Note:

For this recipe, you can also improve the meat texture by pounding it first, making it extra tender. You can use a back of your knife to pound.
Pork cutlet is a perfect pairing for the Japanese curry sauce, but you can substitute chicken instead.

(Visited 4,136 times, 1 visits today)

Steps

1 Done 10 mins	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.
2 Done 10 mins	sauce Add the curry paste, then stir until dissolved. Cook for another 10 minutes on low heat, then set aside.
3 Done	Pound the pork cutlets with meat pounder or use a back of your knife. Season the cutlets on both sides with salt and pepper.
4 Done	Dredge the pork cutlets in the flour and shake off any excess. Dip the pork into beaten egg, then coat evenly in the breadcrumbs.
5 Done	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.
6 Done	Serve the pork cutlet slices over the steamed white rice, then pour a generous of curry sauce over the pork.