Crispy on the Outside, Gooey on the Inside Cheese Tonkatsu
Making Delicious Cheese Tonkatsu and Pork Loin Cutlets
I’ve been catching up on a popular TV show lately, ‘Baek Jong-won’s Alley Restaurant,’ and one episode featuring tonkatsu particularly caught my eye. My wife saw it and asked me to make it for her. Today, she finally said the magic words: ‘Make tonkatsu for me!’ While this homemade version might not be exactly the same as the famous Pork Cutlet Alley tonkatsu, I’m excited to share my recipe for delicious tonkatsu made with a father’s love and care. Let’s make some amazing tonkatsu together!
Ingredients- Pork Loin (for Tonkatsu) 1.2kg
- Panko Breadcrumbs 200g
- All-purpose Flour 2 Tbsp
- Cheese Sticks (with Mozzarella) 3 pcs
- Mozzarella Cheese (shredded or sliced) 100g
- Salt to taste
- Black Pepper to taste
- Eggs 2 pcs
- Cabbage 1/4 head (for serving)
- Milk 100ml
- Minced Garlic 1 tsp
Cooking Instructions
Step 1
We’ll be making a total of about 6 servings, combining cheese tonkatsu and regular pork loin cutlets. Enough for the whole family to enjoy!
Step 2
When you go to the butcher, tell them you’re making tonkatsu and ask them to slice the pork loin for you. They usually tenderize it with a meat mallet or score it for you. I got some cut thicker for ‘king’ size cutlets and some thinner for regular ones.
Step 3
For the pork loin cutlets, gently tenderize the meat by scoring the muscle fibers. You can also slightly flatten it to your desired thickness. Scoring it makes it extra tender, especially for kids. Season both sides generously with salt and black pepper.
Step 4
Now, let’s make the star of the show – the cheese tonkatsu! Lay out a piece of pork loin flat. Place a cheese stick (containing mozzarella) lengthwise in the center. Using a cheese stick helps maintain a neat shape and ensures the cheese is evenly distributed when cooked.
Step 5
Add a generous amount of extra mozzarella cheese (shredded or sliced) on top of the cheese stick. Don’t be shy with the cheese if you love it!
Step 6
Carefully fold the pork loin around the cheese to enclose it completely, making sure no cheese can escape. Wrap it tightly with plastic wrap and chill in the refrigerator for a bit to help it hold its shape. This step is crucial for preventing the cheese from leaking out during frying.
Step 7
Let’s prepare the delicious batter! In a bowl, whisk together 2 eggs, 100ml of milk, 1 tsp of minced garlic, a pinch of salt, and a dash of black pepper until well combined. The minced garlic adds a subtle flavor and helps to eliminate any gamey smell.
Step 8
Add 2 Tbsp of all-purpose flour to the egg mixture and whisk until smooth and lump-free. The flour in the batter helps the breadcrumbs adhere better to the meat.
Step 9
Now, let’s bread the tonkatsu. Dredge each piece of prepared tonkatsu first in the flour, then dip it into the egg-flour mixture, and finally coat it thoroughly with panko breadcrumbs. Press the breadcrumbs firmly onto the cutlet to ensure a crispy coating after frying.
Step 10
First, lightly coat the cutlet with flour. Then, ensure it’s well-coated in the egg mixture, followed by a generous layer of panko breadcrumbs. A good, thick coating of breadcrumbs is key to achieving that satisfying crunch.
Step 11
Frying temperature is key to perfect tonkatsu! If you’re not a professional chef, relying on your senses is best. Test the oil by dropping a little bit of breading into it. The oil is ready when the breading doesn’t immediately float but sinks slightly before rising to the surface. Fry regular pork loin cutlets for about 5-6 minutes. For cheese tonkatsu, use a slightly lower oil temperature. Drop the breaded cutlet when the breading sinks halfway before rising. Fry for about 4-5 minutes. Frying for too long can cause the cheese to leak out, while undercooking means the pork won’t be cooked through. Pay close attention to the temperature and cooking time.
Step 12
Voila! Our crispy on the outside, gooey on the inside cheese tonkatsu and hearty pork loin cutlets are ready! Enjoy this special tonkatsu made with a father’s love. Serving with thinly sliced cabbage salad makes it even better!
