morsels45

morsels45 said

Tonkatsu

Pork in panko, fried, sliced, and eaten with a mountain of shredded cabbage.

Tonkatsu
Photo: ＫｏＺ, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

Play morsels45How it works

Free, no sign-up, and an answer in about twenty seconds.

How to make tonkatsu

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Loin, panko, twice

30 minutes · serves 2 · Easy

What you need

  • 2 pork loin chops, boneless, about 2cm thick
  • 3 tbsp plain flour
  • 1 egg, beaten
  • 80g panko
  • Oil for frying
  • 0.25 white cabbage, shredded as fine as you can
  • Tonkatsu sauce
  • Lemon

What you do

  1. 1Nick the fat line at the edge of each chop in three places so it does not curl up in the pan.
  2. 2Season, then flour, egg and panko — press the crumbs on rather than patting.
  3. 3Fry in 2cm of oil at 170C, 4 minutes a side, until a deep even gold.
  4. 4Rest on a rack, never a plate, for 3 minutes.
  5. 5Slice into fingers. Cabbage on the side, sauce poured over, lemon squeezed.

Oven, less oil

35 minutes · serves 2 · Very easy

What you need

  • 2 pork chops
  • Flour
  • 1 egg
  • Panko
  • Oil spray
  • Cabbage
  • Tonkatsu sauce

What you do

  1. 1Toast the panko in a dry pan until golden first — the oven will not do it for you.
  2. 2Crumb as above, spray with oil, bake at 210C for 20 minutes, turning once.