Tonkatsu

The Japanese also prepare breaded cutlets, which they coat in breadcrumbs.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Meat, pork, shoulder

  • 1 pod Garlic, fresh

  • 0.25 teaspoons Spices, pepper, black

  • 100 g Breadcrumbs, dried

  • 2 spoons Milk, partially skimmed

  • 1 piece Egg, fresh

  • pieces Oil, plant, sunflower

Steps

  1. Wash the cutlets and dry them with a paper towel. Peel the garlic, wash it, crush it with a knife, and finely chop it. In a medium-sized bowl, mix together the egg, milk, garlic, salt, and pepper. Spread the breadcrumbs on a shallow plate.

  2. First, dip each cutlet in the egg mixture. Then coat it well on both sides with breadcrumbs. Dip it again in the egg mixture and coat it with breadcrumbs. Prepare all the cutlets this way and place them in the refrigerator for 10 minutes.

  3. Heat 1 dl of frying oil in a deep pan. When the oil is hot enough, bubbles will start to form around the spoon dipped into the oil. Place the cutlets in the sufficiently heated oil and fry them for 5 minutes on each side. Then remove them onto paper towels to drain slightly.

  4. Cut the cutlets into thinner strips and serve them on plates. As a side dish, you can add cooked rice and broccoli.

Nutrition Information (Per 100g)

  • Calories: 242.65 kcal
  • Fat: 13.76 g
    • Saturated Fat: 4.73 g
  • Carbohydrates: 10.15 g
    • Sugars: 0.97 g
  • Protein: 15.15 g
  • Fiber: 0.56 g

Advice

Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut oil or good quality oil.