Light & Crispy Tonkatsu Pork
700g
790
CO2
24%
kcal
21%
Protein
55%
Fat
Carbs
Tonkatsu originated in Japan in the 19th century, a breaded, deep fried pork cutlet which is usually prepared for special occasions. Our recipe is super easy and delicious with crispy pork and a tangy sauce all served up with a sharp slaw to cut though the rich meat.
Climate Kitchen Hacks: We use a lighter panko coating and oven cook rather than deep frying. The same serving size has a 20% lower carbon footprint, 15% fewer calories, and 40% less fat than deep fried recipes.
Serves: 4
Prep Time: 10 mins
Cook Time: 25 mins
Ingredients:
4 boneless pork loin cutlets/steaks (500g)
Salt and pepper, to taste
1/4 cup (30g) of all-purpose flour
1 egg, beaten
1 cup (75g) of panko breadcrumbs
8 sprays of canola (rapeseed) oil
1 1/2 cups (250g) rice, dry
For the slaw:
1/4 small green/savoy cabbage (1 cup, 150g), finely sliced or shredded
1 carrot (1/2 cup, 100g), julienned or shredded
1/2 lemon, freshly juiced
1 tsp caster sugar
Salt and pepper, to taste
For the tonkatsu sauce:
1/2 cup (120ml) of tomato ketchup
2 tbsp (30ml) of Worcestershire sauce
2 tbsp (30ml) of oyster sauce
2 tbsp (30ml) of soy sauce
1 tbsp of sugar
1 tsp of Dijon mustard
1/4 cup (60ml) of water
A wire rack for cooking
Preheat a fan oven to 400°F / 200°C / Gas mark 6 with a large baking tray inside (for a non-fan oven 425°F / 220°C / Gas mark 7).
Assemble, measure, and prepare the ingredients.
Season the pork cutlets with a pinch of salt and pepper.
Place the flour, egg, and panko breadcrumbs in three separate shallow bowls. Dredge the cutlets in the flour, then the egg, and finally coat with the panko breadcrumbs and spray each side with one spray of oil. Place the cutlets onto a wire rack and place the wire rack onto the hot baking tray in the oven. Cook for 20-25 minutes until golden brown and cooked through.
Meanwhile, cook the rice according to package instructions.
Whilst the rice and pork cook, prepare the slaw by mixing the shredded green cabbage, shredded carrots, lemon juice, and caster sugar into a large bowl and mixing well. Season with salt and pepper to taste, cover and leave the vegetables to soften in the acidic lemon juice.
Next, prepare the tonkatsu sauce. Mix the ketchup, Worcestershire sauce, oyster sauce, soy sauce, sugar, Dijon mustard, and water in a small saucepan and bring to a boil over a medium heat. Reduce the heat to low and simmer for 5-7 minutes until the sauce thickens.
Serve the tonkatsu pork cutlets over the rice with tonkatsu sauce on top and slaw on the side.
Douzo meshiagare - Enjoy your meal!
Instructions:
