Tonkatsu Chicken Pork Katsu Japanese Breaded Cutlets Recipe

Keto Chicken Katsu (only 3 ingredients!)

WEBSugar-free tonkatsu sauce – Tonkatsu sauce is a thick, savory condiment served on top of breaded and fried pork or chicken cutlets. It is sweet …

Rating: 5/5(1)

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Tonkatsu (Japanese Pork Cutlet) (Video) とんかつ • …

WEBAug 11, 2021 · Turn on the heat and bring the oil back to 340ºF (170ºC). While the first cutlet is resting on the wire rack, deep-fry the second …

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1. For Tonkatsu, I highly recommend using fresh panko (we call it "Nama Panko"). It's fresh bread crumbs, not a dried one. You can use a food processor to make fresh panko from white bread without crust. Here, I spray water on regular dried panko to create the fresh panko. In 15 minutes, the panko becomes soft and tender. Make sure to get panko from Japan. Western panko breadcrumbs are a bit different. Set aside.
2. Remove the extra fat and make a couple of slits on the connective tissue between the meat and fat. The reason why you do this is that red meat and fat have different elasticity, and when they are cooked they will shrink and expand at different rates. This will allow Tonkatsu to stay nice and flat when deep frying and prevent it from curling up.
3. In a large bowl or plate, add ½ Tbsp. of oil for each egg you use and whisk them up. By adding oil, the meat and breaded coating won’t detach from each other while deep frying.
4. Heat oil in a wok over medium heat and wait till oil gets 350ºF (180ºC). If you don’t have a thermometer, stick a chopstick in the oil and see if tiny bubbles start to appear around the tip of the chopstick. Alternatively, you can drop one piece of panko into the oil, and if it sinks down to the middle of oil and comes right up, then that’s around 350ºF (180ºC) as well. When the oil reaches that temperature, gently put Tonkatsu into the oil. Keep watching the oil’s temperature and make sure it doesn’t go over 350ºF (180ºC) or else it’ll look burnt.

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Chicken Katsu (Video) チキンカツ • Just One Cookbook

WEBNov 3, 2021 · Cut the chicken in half down the center. Now you have two pieces. With a meat mallet or the back of the knife, pound the chicken …

Rating: 4.8/5(135)
1. Gather all the ingredients.
2. Slice the chicken diagonally. This cutting technique is called Sogigiri in Japanese. Each piece will have more surface area so it will cook faster. Tip: The Japanese use chopsticks to eat Chicken Katsu, so the chicken is cut into bite-sized pieces. It's easier to deep fry individual small pieces of chicken katsu than 3 big chicken breasts then slice into pieces after deep frying. You also want to consider the chicken katsu texture. If you want to deep fry a big chicken breast, you have to pound the chicken to even thickness. By doing this, it loses some texture. Therefore, I like to pre-slice (diagonally) and deep fry.
3. Put the chicken in a bowl and add sake, salt, and pepper. Set aside for 15 minutes.
4. Coat the chicken with flour and shake off any excess.

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