I tried my hand at Tonkatsu tonight. I followed Chef Billy Parisi’s method—pounding the pork loin thin and using the double-breading technique with panko.
The result was perfectly golden and actually stayed crispy even after sitting for a few minutes. Served it with the traditional shredded cabbage and some Bulldog sauce. Definitely adding this to the weekly rotation! This came out absolutely amazing!
by BBQTestPit
2 Comments
dang that looks really good, and a really nice crust!
That crust looks perfect. The trick most people miss is double-coating — flour, egg, panko, then back to egg and panko again. Also the panko needs to be the Japanese style not the American shelf kind, the flakes are way bigger and crunchier. Did you use pork loin or tenderloin?