Baked Tonkatsu 揚げない豚カツ

Method10 steps · about 28 min

1. 1

   Step 1: Preheat the oven to 180c (356f)

2. 2

   Step 2: Cook the panko bread crumbs in a frying pan over low heat until golden brown.

   Uses 20 g Japanese panko crumb

3. 3

   Step 3: Remove the panko from the heat and set it aside.

   Uses Dry-toasted golden panko breadcrumbs

4. 4

   Step 4: Have the hot oven and coating ingredients ready first. Place the pork in a microwave-safe dish with a vented microwave-safe lid or cover held away from the food, and microwave for the source guide of one minute to partially pre-cook. Continue promptly through coating and oven cooking; do not refrigerate or hold partially cooked pork.

   Microwave pork · 1 minUses 200 g thinly cut (1 cm thickness Pork loin)

5. 5

   Step 5: Remove the cling wrap and soak up the excess liquid off the pork with a paper towel.

   Uses Partially pre-cooked pork loin slices

6. 6

   Step 6: Put the pork on a plate and use a sifter and sprinkle the cornstarch (2 tsp) over both sides of the pork.

   Uses Pork slices patted dry · 2 tsp cornstarch

7. 7

   Step 7: Beat the egg (1) lightly in a bowl and dip the starch-dusted pork in it to coat.

   Uses Cornstarch-dusted pork slices · 1 egg

8. 8

   Step 8: Pour the panko in a shallow pan or a plate and coat the pork in it.

   Uses Egg-coated pork slices · Reserved dry-toasted panko

9. 9

   Step 9: Put the coated cutlets on a baking tray and immediately bake in the preheated 180°C (356°F) oven for about ten to fifteen minutes, until the centres reach at least 63°C (145°F).

   Bake tonkatsu · 15 minUses Panko-coated pork cutlets

10. 10

    Step 10: Rest the cooked cutlets for at least three minutes before slicing or eating. Serve with separately prepared rice, miso soup and vegetables if desired.

    Rest cooked pork cutlets before slicing · 3 minUses Baked pork cutlets at least 63°C