Tonkatsu

 
Tonkatsu

Today’s recipe is one of my favourite Japanese dishes: Tonkatsu. It is a deep fried panko coated pork cutlet. Nothing fancy, really. To tell you the truth, I did not know what all the fuss about it was before going to Japan and tasting it myself. In the end, I thought, it is a fried pork chop! Boy, I was wrong. Sure it is a fried pork chop and being from Milan, I have grown up eating cotoletta/schnitzel regularly, but Tonkatsu is a notch above it. What makes it special is the fact that the pork chop is thick, the outside is amazingly crunchy and the inside is still melt-in-your-mouth tender and juicy! I almost could not believe how soft the meat was! Tonkatsu can be eaten on its own or as the base for other dishes like curry, Ramen and even sandwiches. In Japan there are restaurants that specialise in Tonkatsu, like Wako or Mai-sen, but you can easily replicate it in your own kitchen . You too will be able to make the perfect Tonkatsu by following a few tricks. The secret to great Tonkatsu is to double fry the pork! Read on and you will be amazed by how easy this recipe is….

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