Pork Tonkatsu With Shiso And Savoy Recipes

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PORK TONKATSU



Pork Tonkatsu image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 slices pork loin or tenderloin, each about 1/2-inch thick and 5 ounces
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Flour for dredging
2 eggs, lightly beaten
2 cups panko (bread crumbs)
Vegetable oil for pan frying
Shredded Napa cabbage, for serving
Lemon wedges, for garnish
Tonkatsu sauce, for dipping

Steps:

  • Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.
  • Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.
  • Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.
  • Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.

PORK KATSU WITH PICKLED CUCUMBERS AND SHISO



Pork Katsu With Pickled Cucumbers and Shiso image

Thanks to a coating of fluffy, brittle panko instead of regular bread crumbs, tonkatsu (or pork katsu) is crunchier than most pork schnitzel, and the accompanying sauce gives it a jolt of tangy flavor. Pork katsu is easy to make at home, especially if you borrow some techniques from its schnitzel sibling.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

1/2 pound small Kirby cucumbers, sliced into 1/4-inch-thick rounds
1 teaspoon coarse kosher salt, more for seasoning
1 1/4 teaspoons sugar
8 thin slices boneless pork medallions or center-cut pork chops (about 1 1/2 pounds)
2 eggs, lightly beaten
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
2 cups panko crumbs
1/2 cup flour
Black pepper
Peanut or vegetable oil, for frying
2 tablespoons sliced scallions
2 teaspoons rice wine vinegar
1 tablespoon minced shiso or basil
1 teaspoon soy sauce
1 teaspoon toasted Asian sesame oil

Steps:

  • Place the cucumbers in a colander set over a bowl. Toss them with 1 teaspoon salt and 3/4 teaspoon sugar.
  • Place each piece of pork between sheets of waxed paper. Pound meat to 1/8-inch thickness.
  • Place eggs in a large shallow bowl; whisk in the Worcestershire and tomato paste. Place the panko and flour in two separate shallow bowls.
  • Season cutlets with salt and pepper. Dip each cutlet in the flour (tap off excess), the egg mixture (ditto), then dredge in panko crumbs.
  • Heat a large pan, pour in 1/8 inch of oil and heat for 30 seconds. Working in batches, put cutlets in the pan. Immediately shake and tilt it so the oil rolls over the pork in waves (this will give it a lighter, crisper crust). Shake the pan occasionally, until cutlets are golden on the bottom, about 3 minutes. Flip them and shake again. Cook 2 to 3 minutes longer. Transfer pork to a paper-towel-lined platter to drain.
  • Pat the cucumbers dry with paper towels. Toss with scallions, vinegar, shiso, soy sauce, sesame oil and 1/2 teaspoon sugar. Serve cutlets with pickled cucumbers on the side.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 16 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 740 milligrams, Sugar 5 grams, TransFat 0 grams

TONKATSU JAPANESE FRIED PORK



Tonkatsu Japanese Fried Pork image

Tonkatsu, or katsu, is a Japanese dish of pork cutlet that is breaded and deep-fried and served with tonkatsu sauce and a side of cabbage.

Provided by Setsuko Yoshizuka

Categories     Entree     Dinner

Time 25m

Yield 4

Number Of Ingredients 10

4 boneless pork chops
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup all-purpose flour
1 large egg, beaten
1/2 to 1 cup panko breadcrumbs
1 cup canola oil , for frying
1/4 head green cabbage , shredded, for garnish
Tonkatsu sauce (bottled), for garnish
Karashi (hot Japanese mustard), optional

Steps:

  • Gather the ingredients.
  • Cut the edge of the pork chops in several places. Season with salt and pepper.
  • Set up a breading station with 3 shallow dishes. Place flour in the first dish, lightly beaten egg in the second dish, and panko breadcrumbs in the third dish.
  • Coat each pork chop generously with flour, shaking any excess off.
  • Dip pork into beaten egg.
  • Coat pork with panko breadcrumbs and set aside on a platter.
  • In a deep pan, heat the canola oil to around 340 F as measured on a frying thermometer.
  • Deep-fry breaded pork for 5 to 6 minutes.
  • Turn pork over and fry about 5 more minutes or until cooked through and browned.
  • Remove pork from oil and drain on paper towels.
  • While pork is resting, finely shred green cabbage and soak in ice-cold water.
  • Drain shredded cabbage well.
  • Cut each tonkatsu lengthwise into small pieces and serve on plates with a side of the shredded cabbage. Drizzle some of the tonkatsu sauce over tonkatsu before eating. Serve karashi (hot Japanese mustard) on the side if you prefer. Enjoy.

Nutrition Facts : Calories 731 kcal, Carbohydrate 48 g, Cholesterol 149 mg, Fiber 4 g, Protein 46 g, SaturatedFat 9 g, Sodium 419 mg, Sugar 4 g, Fat 40 g, ServingSize 4 servings, UnsaturatedFat 0 g

PORK TONKATSU WITH SHISO AND SAVOY



Pork Tonkatsu with Shiso and Savoy image

This is not your everyday pork cutlet. It's the thin and crispy fried pork you know, but with a shiso and savoy cabbage slaw and topped with a sweet and tangy sauce. You'll never look at your cutlets the same way again!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 24

1 teaspoon dry mustard, Coleman's or Japanese
1 teaspoon granulated garlic
About 3 tablespoons Worcestershire sauce, Lea and Perrins preferred brand
About 1 tablespoon of shoyu or soy sauce
1 tablespoon honey or mirin, eyeball it
1 cup ketchup
1 teaspoon dry mustard
1 inch ginger root, grated
1 large clove garlic, grated
About 1 teaspoon shoyu or soy sauce
1 teaspoon honey or sugar
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 small head savoy cabbage
A stack of shiso or basil leaves, 15 to 20
2 to 3 radishes
Four 4 to 6-ounce boneless, center-cut pork loin chops
Salt and pepper
3/4 cup AP flour
2 large eggs
1 1/2 cups panko
1 tablespoon black and toasted sesame seeds, plus more to garnish, optional
Peanut or safflower oil, neutral oil, for frying
A handful of chives, finely chopped, to serve

Steps:

  • For the sauce: In a small glass bowl, whisk up dry mustard and granulated garlic into the Worcestershire, soy sauce and honey. Stir in the ketchup.
  • For the slaw: In a medium glass bowl, whisk up dry mustard, ginger, garlic, soy, honey, vinegar and oil. Quarter, core and mandoline cabbage. Add to dressing and toss. Stack and very thinly slice shiso. Mandoline radish, add and toss with cabbage.
  • For the pork: Pound out pork with bumpy side of meat mallet to 1/8-inch thick, or pound out pork with flat mallet and prick both sides of cutlets with tines of fork. Season both sides of cutlets with salt and pepper.
  • Set up breading and fry station: shallow dishes of flour; beaten eggs; panko mixed with sesame seeds; large frying pan with 1/4-inch oil; wire rack in rimmed baking sheet over paper towels or parchment paper for draining.
  • Bread pork in flour, shake off, dip in egg, drain excess, press in panko. Cook chops until crisp and golden, 5 minutes, turning once. Drain.
  • Serve chops garnished with sesame seeds and chives, sauce spooned across chops and slaw alongside.

PORK TONKATSU WITH SHISO



Pork Tonkatsu With Shiso image

Categories     Pork     Kid-Friendly     Deep-Fry     Bon Appétit     Small Plates

Yield 4 Servings

Number Of Ingredients 11

Tonkatsu sauce:
1/2 cup ketchup
2 tablespoons Worcestershire sauce
Pork:
1 pound boneless pork loin with 1/4"-thick fat cap
2 large eggs, beaten to blend
3 cups panko (Japanese breadcrumbs)
1 cup all-purpose flour
Kosher salt
8 fresh shiso leaves (optional)
4 tablespoons vegetable oil

Steps:

  • Tonkatsu Sauce:
  • Mix ketchup and Worcestershire sauce in a small bowl.
  • Do Ahead
  • Sauce can be made 1 week ahead. Cover and chill.
  • Pork:
  • Freeze pork loin until firm around edges, about 1 hour. Slice pork 1/8" thick (or as thinly as you can). Place slices between 2 pieces of plastic wrap and gently pound until as thin as possible without tearing meat.
  • Place eggs, panko, and flour in separate shallow bowls. Divide pork into 4 portions (you should have at least 4 slices per portion but may have more depending on how thinly you slice the meat). Working with 1 portion, season pork slices lightly on both sides with salt and stack, placing 2 shiso leaves, if desired, between any 2 slices. Keeping stack intact, dredge in flour, shaking off excess. Dip in eggs, letting excess drip off, then coat in panko, shaking off excess. Set on a wire rack set inside a rimmed baking sheet and repeat with remaining shiso leaves and stacks of pork.
  • Heat 2 tablespoons oil in a large skillet over medium-high. Cook 2 stacks of pork until golden brown and cooked through, about 3 minutes per side. Transfer back to wire rack. Wipe out skillet and repeat with remaining 2 tablespoons oil and 2 stacks of pork. Serve pork with tonkatsu sauce.

JAPANESE PORK CUTLET (TONKATSU) WITH CURRY RECIPE BY TASTY



Japanese Pork Cutlet (Tonkatsu) With Curry Recipe by Tasty image

Here's what you need: white rice, boneless pork chops, salt, pepper, shiso leaves, mozzarella cheese, flour, eggs, panko breadcrumbs, oil, oil, onion, medium potatoes, medium carrot, water, japanese curry paste

Provided by Alvin Zhou

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

4 cups white rice, cooked
4 boneless pork chops
salt, to taste
pepper, to taste
4 shiso leaves
4 slices mozzarella cheese
½ cup flour
3 eggs
3 cups panko breadcrumbs
oil, for frying
1 tablespoon oil
½ onion, sliced
2 medium potatoes, cubed
1 medium carrot, diced
3 cups water
⅓ cup japanese curry paste

Steps:

  • Season the pork chops on both sides with salt and pepper.
  • Cut a large slit through the side of the pork chops.
  • Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
  • Repeat with the remaining pork chops.
  • Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
  • Repeat with the other pork chops.
  • Heat oil over medium-high heat until about 360°F (185˚C).
  • Fry the pork chops one at a time until golden brown, then drain on a paper towel.
  • Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
  • Lower the heat and simmer for about 10 minutes.
  • Add the curry paste, then stir until dissolved.
  • Cook for another 10 minutes on low heat, then set aside.
  • Slice the pork cutlets into ½-inch (1-cm) slices.
  • To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
  • Enjoy!

Nutrition Facts : Calories 1451 calories, Carbohydrate 155 grams, Fat 59 grams, Fiber 5 grams, Protein 71 grams, Sugar 9 grams

JAPANESE AIR-FRIED PORK TONKATSU



Japanese Air-Fried Pork Tonkatsu image

Tonkatsu is a Japanese version of deep-fried pork chops with a special tangy sauce. Though the air fryer will never duplicate a true deep-fried taste, the appliance is fast, cleanup is a breeze, and there is no used oil to store. Tonkatsu is usually served with raw cabbage, but use this handy air fryer technique, call it "fried pork chops", and serve with your family favorites. I won't tell them it's Japanese, if you don't!

Provided by Bibi

Categories     World Cuisine Recipes     Asian     Japanese

Time 45m

Yield 8

Number Of Ingredients 9

2 large eggs
1 teaspoon avocado oil
salt to taste
2 cups panko bread crumbs
2 pounds pork sirloin chops, about 1/4-inch thick
avocado oil cooking spray
4 cups cooked rice
2 cups shredded Savoy cabbage, or to taste
¼ cup tonkatsu sauce, or as needed

Steps:

  • Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  • Stir together eggs, avocado oil, and salt in a small bowl. Place panko crumbs on a separate plate.
  • Set a length of parchment or waxed paper about 15 inches long on a platter or cutting board.
  • Dip each pork chop into the egg mixture, allowing excess to drip back into the bowl, then turn chops in panko crumbs. Cover the top of the chop with crumbs and press down to encourage them to stick. Place coated chops on the prepared parchment or waxed paper. Repeat until all chops are coated with panko crumbs on both sides.
  • Spray both sides of each pork chop with cooking spray and place 2 or 3 chops into the air fryer basket, depending on the size of the basket.
  • Air fry for 6 minutes. Flip and cook until golden brown and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 5 minutes more. Transfer chops to a plate and keep warm. Repeat with remaining chops.
  • Serve chops with rice, shredded Savoy cabbage, and tonkatsu sauce.

Nutrition Facts : Calories 331.3 calories, Carbohydrate 44.7 g, Cholesterol 87.1 mg, Fat 10.5 g, Fiber 0.9 g, Protein 19.4 g, SaturatedFat 3.5 g, Sodium 341.5 mg, Sugar 0.5 g

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