How to Diet Eating on a Dime Low-Calorie Tonkatsu (Japanese style pork cutlet in bread crumbs)

How to Diet Eating on a Dime Low-Calorie Tonkatsu (Japanese style pork cutlet in bread crumbs) Delicious, fresh and tasty.

Low-Calorie Tonkatsu (Japanese style pork cutlet in bread crumbs). Great recipe for Low-Calorie Tonkatsu (Japanese style pork cutlet in bread crumbs). My kids love Tonkatsu- Japanese style deep fried pork cutlets but I hate to deep fry, with all the extra oil and calories, So I pan-fried and let the oven do the rest. You can cut extra calories by using.

Dredge the pork in the flour, dip in the egg and then coat in the breadcrumbs.

Heat the oil in a skillet.

Fry the pork in the hot oil until golden and crispy.

You can have Low-Calorie Tonkatsu (Japanese style pork cutlet in bread crumbs) using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Low-Calorie Tonkatsu (Japanese style pork cutlet in bread crumbs)

1. Prepare 250 g of Pork tenderloin.

2. It’s of salt and pepper.

3. You need 2 Tbsp of Flour.

4. You need 1 of Egg.

5. You need 1/2 cup of panko bread crumbs.

6. Prepare 1-2 Tbsp of Vegetable Oil for frying.

Make the pork Katsu sauce by whisking the ingredients.

The name of "Tonkatsu" came from the French, "côtelette" which originally means a slice of mutton, pork, etc containing a rib.

Tonkatsu is a pork cutlet, usually fillet or loin, that's coated in cornstarch, egg, and panko (bread) crumbs then fried, and usually served with tonkatsu sauce and some cabbage.

It's so crispy and delicious and is one of my favourite dishes to eat at Japanese restaurants in my city.

Low-Calorie Tonkatsu (Japanese style pork cutlet in bread crumbs) step by step

1. Season the pork with salt and pepper on all sides and dust with flour. Beat the egg and dip the pork in it before rolling it a tray with panko bread crumbs..

2. Take the pork out and transfer on a baking tray and cook in the oven preheated to 160 C for 20 minutes or until done. (If you are using a meat thermometer, the center should be about 70 C).

3. Heat the skillet with vegetable oil on medium high heat. Pan fry the pork until golden brown on all sides..

4. Let it rest on a wire rack for at least 10 minutes before cutting. (If you leave it on the baking tray the crust will get moist from the juices of the meat).

5. Cut and serve with shredded cabbage (The Japanese way!) To be served with Tonkatsu sauce if you have it, if not soy sauce is also OK..

Working one at a time, dredge pork chops in flour, dip into egg, then dredge in Panko crumbs, pressing to coat.

Transfer to a paper towel-lined plate.

Serve immediately with rice and tonkatsu sauce, if.

Coat with flour, then dip into egg, and finally coat thoroughly with Panko.

One of the things that set Tonkatsu apart from other cutlet dishes around the world is the use of Panko.