BY EMMA HABERMAN
Austrians know it as Schnitzel, Italians as Pork Milanese, and Americans simply as Pork Cutlet. In Japan, it’s known as Tonkatsu, but the meaning is the same: a pork cutlet that has been breaded and lightly fried. Tonkatsu is distinguished from the other international cutlets by its accompanying sauce, a sweet and tangy sauce reminiscent of a thick Worcestershire sauce.
Instead of common breadcrumbs, Tonkatsu is encrusted in Japanese panko. Panko is unique because it’s made of larger breadcrumb flakes that are bigger, crunchier and lighter than regular breadcrumbs. The crispy, flaky outer layer seals in the pork chop’s moisture and flavor, without weighing it down or overwhelming the meat. Tonkatsu is traditionally served with miso soup or shredded cabbage and slices of lemon. Brussels sprouts replace cabbage in this version, tossed with spicy red onions and a sweet and citrus soy dressing. Lime wedges add the acidity while highlighting the slight sweetness of the Tonkatsu sauce.
Pork Tonkatsu with Brussels Sprouts Salad Recipe
Ingredients:
For pork:
4 center cut boneless pork chops, about 1-inch thick and trimmed of fat
All-purpose flour for dredging
2 eggs, beaten
2 cups panko (bread crumbs)
Vegetable oil for frying
Salt
Pepper
1 lime, cut into wedges
For tonkatsu sauce:
½ cup ketchup
⅛ cup Worchestershire sauce
2 teaspoons soy sauce
½ teaspoon mustard
For salad:
1 lime, juiced
1 tablespoon apple cider vinegar
1 tablespoon vegetable oil
1 tablespoon soy sauce
2 teaspoons sugar
2 cups Brussels sprouts, thinly sliced
1 small red onion, thinly sliced
Method:
- Soak the sliced red onion in a small bowl of cold water for 10-15 minutes. In a large bowl, mix together lime juice, vinegar, vegetable oil, soy sauce and sugar. Whisk until blended together. Add the Brussels sprouts and onions and toss well.
- Pound the pork cutlets with a meat tenderizer or heavy skillet to about ¾-inch thick. Salt and pepper both sides of each cutlet. Dredge each cutlet in flour, then dip in beaten eggs and press into panko crumbs until both sides of each chop are coated. For an extra crispy crust, repeat the egg and panko steps one more time.
- Heat about ½-inch of oil in a large skillet until hot. Lay the cutlets in the hot oil and fry until golden brown, 5-7 minutes, turning once or twice. Drain the cutlets on a paper towel.
- Whisk the ketchup, Worchestershire sauce, soy sauce and mustard together until smooth.
- Slice the cutlets into thin slices and serve on top of or next to salad. Drizzle with sauce, reserving the rest for dipping. Garnish with lime wedges.
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Photos: Emma Haberman
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