This dish is a Japanese classic, and it’s easy to see why. A beautifully crisp breaded pork cutlet, married with a zingy sauce, it’s indulgent and comforting, spicy and warming, all at the same time. Traditionally deep fried, we’ve chosen to shallow fry and serve with a light and peppery tomato and radish salad. We’ve also adapted the Tonkatsu so that it’s a bit easier to make with easy to source ingredients. We’re sure you’re going to love it!
Sesame Pork Cutlets with Tonkatsu Style Sauce
Crispy breaded pork cutlets with with sesame and a quick take on a Japanese classic sauce. Super easy, super tasty.
Equipment
- Two Shallow Bowls
- large frying pan
Ingredients
- 100 g Panko Breadcrumbs
- 50 g Sesame Seeds
- 2 tbsp Plain Flour
- 2 large Eggs
- 4 large Pork Cutlets
- 3 tbsp Olive Oil
- 4 large Tomatoes
- 200 g Radishes
- 1 pot Cress or Micro Herbs
- 2 tbsp Teriyaki Sauce
- 2 tbsp Worcestershire Sauce
- 5 tbsp Tomato Sauce
- 1/4 tsp Garlic Powder
- 1/2 tsp Ground Ginger
- Seasoning to taste
Instructions
- Combine the breadcrumbs, sesame seeds and flour together in a bowl and lightly season. In the second bowl lightly the beat the eggs. Dip each pork cutlet in the egg, then coat in the breadcrumb mixture, pressing the cutlets into the crumbs to coat well. Set them aside.
- Thinly slice the radishes, then mix with the cut cress or micro herbs. Thinly cut the tomatoes and season to taste.
- Mix together the Teriyaki sauce, Worcestershire sauce, tomato sauce, garlic powder, and ground ginger. Taste and season.
- Heat the olive oil in the frying pan over a medium heat. Fry the cutlets, a couple of minutes each side to colour and crisp, then turn the heat down and cook for a further 5-6 minutes each side, depending on thickness, until cooked through.
- Set out four plates, and layer the tomatoes on one side on them. Top with the radish and herb salad. Serve a cutlet on each plate, and then dress with the sauce.
