I suddenly had a craving for Tonkatsu, actually more because I have run out of ideas to cook and also wanted a fuss-free meal. The thought of cooking Tonkatsu came when I saw the box of Panko on the shelf while doing my grocery.
Commonly, Tonkatsu is served with cabbage and tomato wedges. I thought it would not be substantial for the hubs and since I’ve just purchased a box of quinoa (pronounced keen-wah), decided to accompany the meat with a fruit and nut quinoa salad. The latter is also a dish that I have missed out on preparing for one of FFWD’s dishes. I didn’t know what quinoa was then and couldn’t find it in the supermarket that I frequent. Today, I chanced upon it!
Quinoa was a staple of the ancient Incas, who called it “the mother grain”. It remains an important staple in South American cuisine, as it contains more protein than most other grains. Its delicate flavour makes it a great alternative to rice or couscous as a side dish, and can be added to vegetables and meat as a main dish.
Tonkatsu (Japanese-style pork cutlet)
4 boneless pork loin chops, 1/2 to 3/4-inch thick
Canola oil for deep frying (arghhh)
2 tbsp all-purpose flour
1 large egg, lightly beaten
3/4 Panko (more if needed)
Pound pork chops, one at a time, to 1/4 to 3/5-inch thickness. Trim off and discard any excess exterior fat.
Pour enough oil into a large frying pan; heat to 350 degrees F.
Coat each pork chop with flour. Dip in egg to moisten, then in panko to cover completely.
Add to hot oil and cook until browned. Remove from oil; drain briefly on paper towel.