See other ways to make Tonkatsu3 cooks, each with their own take

Paper-Thin Tonkatsu

Name: Paper-Thin Tonkatsu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: 和食
Ingredients: Pork loin (tonkatsu cut) 2 slices; Salt a pinch; Pepper a pinch; Flour to taste; Water to taste; Panko breadcrumbs to taste; Oil for frying to taste

"Kami-katsu" (paper cutlet) is made by pounding pork loin cutlets until thin and deep-frying them. Pounding the meat makes it tender, speeds up cooking, and gives it a light texture. Since the batter is made by mixing flour with water, you can coat the meat without eggs.

WashokuMain2 servings20 min(Prep 10 min + Cook 10 min)450 kcal

Beginner Egg-free Few Ingredients Kid-friendly Quick High Protein

けんた食堂

The only place to catch my latest videos is right here on YouTube! Please subscribe to the channel. 【Greeting】 I'm a home cooking enthusiast with 18 years of experience. As the operator of the long-established recipe site Puchi Guru, I'll share dishes made with the skills and flavor I've cultivated over the years — the kind of cooking that brings a smile to your face. On this channel, I share recipes that are easy to make at home but come with a little extra twist. I cover a wide range of genres while always aiming for the highest quality, hoping to bring a bit of inspiration to your everyday meals.

54recipes·129cooked

INGREDIENTS

Ingredients

2 servings

INSTRUCTIONS

Instructions

1
Pound the pork loin cutlets until they are as thin as paper.
0:03~5 min
2
Season both sides of the pounded meat with salt and pepper.
0:20~1 min
3
Combine the flour with water and mix well to make a batter.
0:24~2 min
4
Dip the seasoned meat into the flour batter.
0:32~1 min
5
Coat the battered meat with panko breadcrumbs.
0:40~2 min
6
Deep-fry in oil. Since it is thin, it browns in a short time.
0:47~5 min
7
Once golden brown, drain off the oil to finish.
1:01~1 min
8
Serve on a plate and it is done. The meat is tender with a light texture, making it all too easy to eat too much.
1:06

REVIEWS

Reviews

Similar recipes

Cross-channel picks by ingredients, cuisine, and what others are loving