With Timestamps
Pork Cutlet
Med
Golden, crispy Japanese-style pork cutlet with a juicy interior, coated in light, airy homemade breadcrumbs.
Reference video
Opens directly on YouTube. The video is not GoChop content.
香酥&Juicy日式炸豬排做法/ tonkatsu《MASAの料理ABC》
Video by MASAの料理ABC
Watch on YouTube
Video rights belong to the original creator and YouTube.
Cooking Steps
11
STEP 1 OF 11
Shred the Cabbage
Remove cabbage core, separate leaves, fold and slice thinly against the grain.
Go to YouTube · 0:54STEP 2 OF 11
Soak and Chill Cabbage
Briefly rinse cabbage in cold water, drain, cover with a damp cloth and refrigerate.
Go to YouTube · 1:16STEP 3 OF 11
Make Fresh Breadcrumbs
Tear bread crusts into a blender and pulse, then add the soft white bread and pulse briefly.
Go to YouTube · 2:10STEP 4 OF 11
Score the Pork
Cut through the sinew between the fat and meat on both sides to prevent curling.
Go to YouTube · 2:46STEP 5 OF 11
Season the Pork
Sprinkle both sides of the pork evenly with salt and black pepper.
Go to YouTube · 3:03STEP 6 OF 11
Coat in Flour
Dust the pork evenly in flour, then pat off any excess.
Go to YouTube · 3:16STEP 7 OF 11
Dip in Egg
Dip the floured pork into beaten egg, letting excess egg drip off.
Go to YouTube · 3:23STEP 8 OF 11
Press on Breadcrumbs
Coat the pork thoroughly in breadcrumbs, pressing to ensure full even coverage.
Go to YouTube · 3:25STEP 9 OF 11
Deep-Fry the Cutlet
Place pork presentation-side up into oil heated to about 175°C and fry without touching.
Go to YouTube · 3:40STEP 10 OF 11
Flip and Finish Frying
Flip the cutlet and continue frying until golden, then remove and stand upright to drain.
Go to YouTube · 4:07STEP 11 OF 11
Rest and Plate
Let the cutlet rest briefly to finish cooking, then slice and serve with cabbage and condiments.
Go to YouTube · 4:20Did this recipe work for you?
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