Crispy Air-Fried Pork Cutlet — Tonkatsu
Around 42% fewer calories and significantly lower fat, panko-crumbed pork loin air-fried rather than deep-fried in oil, with the authentic crisp golden panko coating, tender pork, and rich tonkatsu sauce of the classic.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix tonkatsu sauce ingredients (Worcestershire, soy sauce, ketchup, mustard, coconut sugar) and set aside. Pound pork steaks to 1.5cm thickness. Set up three shallow bowls: flour, beaten egg whites, and panko breadcrumbs. Season pork with salt and pepper.
Coat
Dust each pork steak in flour, shaking off excess. Dip in egg whites, then press firmly into panko, coating both sides evenly until fully covered. Let rest on a plate 2 minutes.
Crisp
Air fry at 200°C for 12–14 minutes, flipping at 7 minutes, until coating is deep golden and pork reaches 63°C internal temperature. Alternatively, bake on a rack at 220°C for 18–20 minutes until cooked through.
Slice and plate
Cut tonkatsu into 2cm strips. Arrange over steamed rice with shredded cabbage alongside. Drizzle tonkatsu sauce over the top and serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.