How to Make Tonkatsu
https://www.seriouseats.com/tonkatsu-chicken-pork-katsu-japanese-breaded-cutlets-recipe
https://www.seriouseats.com/tonkatsu-chicken-pork-katsu-japanese-breaded-cutlets-recipe
Comments (8)
Oh, hello!
Curious if there would be a difference if you were to pound/flatten and then dry brine?
It’d be saltier!
Are the thicker cuts served in restaurants usually SV’ed before breading&frying?
Nope.
I am loving that you used a dog bowl (at least, what looks like a dog bowl to me!) for the egg. And hey, if it's clean, why not?!
Haha it’s just a bowl. I’m not sure what would qualify it as a dog bowl! That it’s flat-ish on the bottom?
Delicious looking and helpful tips. I particularly enjoyed watching your breading process. I tend to rush the flour step and it was good to see how you took your time to brush off the excess while making sure it was fully coated. Good tips for panko buying too. Thanks!