Main ingredients 🥩
pork loinfloureggbread crumbscabbagecherry tomatoestonkatsu sauceketchupmayonnaise
Jung Ho-young's King Tonkatsu
A nostalgic, classic Gisa Restaurant-style king tonkatsu made by flattening pork loin and coating it with a crispy bread crumb crust before frying to perfection.
🙋 Recommended for
- ⭐ Those who want to enjoy a generous, crispy Western-style tonkatsu at home affordably
- ⭐ People looking to relieve stress by enjoying the satisfying act of pounding meat while cooking
Ingredients needed 🛒2 servings
- pork loin as needed
- flour as needed
- egg as needed
- bread crumbs generously
- salt a pinch
- pepper a pinch
- cabbage 1/4 head
- cherry tomatoes 2 pieces
- store-bought tonkatsu sauce as needed
- ketchup a pinch
- mayonnaise a pinch
- frying oil generously
Recipe 🍳
- Place the pork loin on a cutting board and pound it outward from the edges using a meat mallet to stretch it thin and wide.
- Sprinkle salt and pepper evenly on both sides of the flattened meat for seasoning.
- Crack the egg into a wide bowl and stir with chopsticks, scraping the bottom to fully break up the strands.
- Dust the seasoned meat lightly and evenly with flour, then tap off any excess.
- Dip the floured meat into the egg mixture, coating both sides thoroughly.
- Lay bread crumbs in a wide tray and place the meat on top, pressing down firmly with your hands to ensure a complete, even coating.
- Pour plenty of oil into a pan and heat it. Add the breaded meat when the crumbs begin to float to the surface.
- Fry until the bottom side turns golden brown, then flip and fry the other side until crisp and golden.
- Toss sliced cabbage with ketchup and mayonnaise, slice the fried tonkatsu into serving-sized pieces, and serve with the sauce.
- Pound the loin thin with a meat mallet and season with salt and pepper.
- Coat the meat in flour, egg wash, and bread crumbs, pressing firmly at each stage.
- Fry in heated oil until golden brown on both sides, then serve with salad and sauce.
Cooking tips 💡
- When pounding the meat, strike diagonally outward rather than vertically from above to prevent tearing and achieve better stretching.
- If the oil temperature is too high, the outer bread crumbs will burn while the inside remains undercooked—maintain medium heat and adjust as needed.
- When slicing cabbage thinly is difficult, use a potato peeler to achieve thin, restaurant-style shreds.
- To keep the tonkatsu extra crispy, consider dipping the sauce separately instead of pouring it directly on the dish.
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