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.
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.
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.
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.
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
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.
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.