Japanese Hito-kuchi Katsu (mini deep fried pork cutlets)
Japanese Hito-kuchi Katsu (mini deep fried pork cutlets)

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, japanese hito-kuchi katsu (mini deep fried pork cutlets). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Japanese Hito-kuchi Katsu (mini deep fried pork cutlets) is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Japanese Hito-kuchi Katsu (mini deep fried pork cutlets) is something that I’ve loved my entire life. They are fine and they look fantastic.

Breaded, deep fried crispy pork cutlet, Tonkatsu (Japanese Pork Schnitzel) is quite I already briefed you on how to make tonkatsu (Japanese fried pork cutlet) in the Japanese people call it "hitokuchi katsu" (一口カツ), meaning a bite-size cutlet, though. Tonkatsu, or pork cutlet, is a Japanese dish of pork filet that is breaded with panko breadcrumbs and deep fried. It is traditionally served with a dark savory tonkatsu sauce and shredded green cabbage.

To get started with this recipe, we must prepare a few ingredients. You can cook japanese hito-kuchi katsu (mini deep fried pork cutlets) using 6 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Hito-kuchi Katsu (mini deep fried pork cutlets):
  1. Prepare 1 lb pork tenderloin
  2. Make ready 8 tablespoon all purpose flour
  3. Make ready 1 large egg
  4. Take 10 tablespoon panko (buy “panko” not “bread crumbles”)
  5. Make ready Salt and Pepper for taste
  6. Prepare Olive oil for frying

Unlike the above three dishes, katsu sando are not usually served at restaurants, but Tonkatsu-ya typically serve a variety of tonkatsu dishes as well as other deep fried foods. Have you tried Japanese style pork cutlet, the Tonkatsu? The crisp coating outside with tender and juicy meat inside, ummmmm…. While European's pork cutlet is coated with bread crumbs and pan fried with a little bit of butter, Japanese Katsu is deep fried in.

Steps to make Japanese Hito-kuchi Katsu (mini deep fried pork cutlets):
  1. Slice the tenderloin diagonally, each piece should be a inch thick, palm size (or smaller).
  2. Pound the meat with a meat mallet to make the thickness even
  3. Salt and pepper very lightly on the both sides of the meat then coat each piece with flour. (I do step 1-3 on the same cutting board)
  4. Beat the egg in a bowl - add 1-2 tablespoon water and mix it well, in a large plate, spread out panko. Set both aside
  5. Work one piece at a time. Dip the meat in the egg mix first, flip to coat both sides, move it to the panko plate and press the panko on the both sides - place it on a clean plate and move on to the next piece
  6. Heat the oil in a large deep skillet (you don’t need a lot of oil, 1-2 inch would be enough). Drop a piece of panko and if it touches the bottom of your pan for 1 sec and float with small bubbles, the oil is at the right temperature!
  7. When the oil is hot, put the meat in the oil - don’t over crowd the pan and don’t touch them until it starts moving around by itself in the pan
  8. When the meat start moving around and floating in the oil, you can flip it. Cook the other side until both sides become golden brown (3-4 mins each side)
  9. Rest the fried pieces on the paper towel lined rack while cooking the rest of the pieces so that you can get rid of excess oil
  10. Serve with Okonomi sauce! (which you can find online on rakuten)

Jason and I try to penny pinch whenever we can. It is pork chop breaded with flour, egg, and Panko (bread crumbs), then deep fried. Panko (bread crumbs) we used here is Japanese, but most US supermarkets carry it. It is medium size bread crumbs and that is perfect for Tonkatsu. Crispy, golden-brown, and juicy breaded and fried pork or chicken cutlets, Japanese-style.

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