logo
Bear Naked Food Crispy Wings Gyoza
Crispy Wings Gyoza
June 2, 2017
Bear Naked Food Carrot Pistachio Muffin
Carrot Pistachio Muffins
June 9, 2017

Cheese Tonkatsu

Bear Naked Food Cheese Tonkatsu

Tonkatsu is essentially a piece of meat, in this case pork, that has been breaded in panko and deep fried. A tasty treat, tonkatsu is almost always eaten with Japanese rice, and a form of sauce such as Japanese BBQ sauce, or the much loved Japanese curry. In Japan, tonkatsu can also be sometimes found as a sandwich ingredient, and they taste divine when eaten with bread as well.

Bear Naked Food Cheese Tonkatsu

Making tonkatsu is not difficult. But it requires some time and effort. However learning how to make tonkatsu is very beneficial, as it teaches you how to properly and effectively bread and fry a piece of meat. A skill that can be used in many other recipes such as Wiener Schnitzel. Instead of pork, you could substitute with chicken as well.

Bear Naked Food Cheese Tonkatsu

Today, we have decided to go one step further and elevate it into a Cheese Tonkatsu. So all that crispy and crunchy fried pork goodness is now bursting and oozing with melted cheese as well. An absolute delightful combination!

Mozzarella cheese has a deliciously chewy texture, while tangy cheddar creates a smooth and silky filling. However, once you have tried this recipe, you may want to experiment with a wider variety of cheeses to create your very own special combination.

Bear Naked Food Cheese Tonkatsu

I like to have it with Japanese curry.

This dish must be eaten hot, and as soon as possible once it has been cooked. If you would like to make these tonkatsu in advance, prepare them all the way until the stage that you are about to cook them, and keep them in the refrigerator. Fry them up only before you are about to serve them.

 

 

Ingredients:
4 x 150 g boneless pork chops (approx. 1 ½ inch thick)
Salt and black pepper
4 slices mozzarella / cheddar cheese
2 cups panko breadcrumbs
3 eggs – beaten
½ cup plain flour
2 cups cooking oil

Serves 4

Prepare the coating by placing the flour, panko and beaten eggs in 3 separate large plates.

Fillet the pork chop by running the knife about ¾ through the middle.

 

Cover the pork with cling wrap and pound both sides of the meat with a meat tenderizer tool or the back of a knife. This will help to tenderize the pork. Repeat with the rest of the pork.

 

Season both sides of the pork with some salt and pepper.

Open the flap of the pork and place a slice of cheese in the middle. Close the flap and press it lightly to seal well. Repeat with the rest.

 

Carefully coat the pork cutlet in the flour, follow by the egg mixture and panko breadcrumbs.

1st coat: flour

2nd coat: egg

3rd coat: panko breadcrumbs

If preparing ahead, you could refrigerate and bring them to room temperature for 30 mins before cooking.

 

In a large skillet or pan, heat up 2 cups of cooking oil to medium heat.

 

Place pork cutlet into the skillet and fry for 6 mins, flipping it halfway, until golden brown.

 

Drain on paper towel and serve warm.

Bear Naked Food Cheese TonkatsuBear Naked Food Cheese Tonkatsu

 

Cheese Tonkatsu
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Meat
Cuisine: Japanese
Serves: serves 4
Ingredients
  • 4 x 150 g boneless pork chops (approx. 1 ½ inch thick)
  • Salt and black pepper
  • 4 slices mozzarella / cheddar cheese
  • 2 cups panko breadcrumbs
  • 3 eggs – beaten
  • ½ cup plain flour
  • 2 cups cooking oil
Instructions
  1. Prepare the coating by placing the flour, panko and beaten eggs in 3 separate large plates.
  2. Fillet the pork chop by running the knife about ¾ through the middle.
  3. Cover the pork with cling wrap and pound both sides of the meat with a meat tenderizer tool or the back of a knife. This will help to tenderize the pork. Repeat with the rest of the pork.
  4. Season both sides of the pork with some salt and pepper.
  5. Open the flap of the pork and place a slice of cheese in the middle. Close the flap and press it lightly to seal well. Repeat with the rest.
  6. Carefully coat the pork cutlet in the flour, follow by the egg mixture and panko breadcrumbs.
  7. If preparing ahead, you could refrigerate and bring them to room temperature for 30 mins before cooking.
  8. In a large skillet or pan, heat up 1 cup of cooking oil to medium heat.
  9. Place pork cutlet into the skillet and fry for 6 mins, flipping it halfway, until golden brown.
  10. Drain on paper towel and serve warm.

 

Darren

Darren

Contributing Author at Bear Naked Food
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.
Darren

Latest posts by Darren (see all)

Darren
Darren
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.

Comments are closed.