Air-Fryer Tonkatsu: Crispy, Tender, And Quick

Tonkatsu, or breaded pork cutlets, is a traditional Japanese dish that is typically deep-fried. However, you can also cook tonkatsu in an air fryer for a healthier alternative that still results in a crispy exterior and tender, juicy interior. This cooking method also reduces the added fat that comes with deep-frying.

Preparing the pork

Once you have prepared your pork, it is time to season it. Sprinkle salt and pepper onto the meat, and cayenne pepper if you like your food spicy. You can then lightly coat the pork in cornstarch or flour. Next, prepare three shallow bowls. In the first bowl, whisk some eggs. In the second, place your breadcrumbs and mix with olive oil to ensure all breadcrumbs are coated. In the third bowl, place some flour.

Now, you are ready to coat your pork. Dip the pork into the flour, ensuring it is evenly coated, and shake off any excess. Then, dip the pork into the egg bowl, allowing any excess egg to drip off. Finally, coat the pork evenly with the breadcrumb mixture, pressing the breadcrumbs onto the surface of the meat to ensure they adhere. You can now place the coated pork in the fridge until you are ready to cook it.

Coating the pork

To coat the pork, start by sprinkling some salt and pepper on it. If you like spicy food, add some cayenne pepper. Then, lightly coat the pork with cornstarch. Beat eggs in a flat dish and dip the pork in the eggs, ensuring both sides are coated. Finally, coat the pork with breadcrumbs. You can use regular breadcrumbs, or panko breadcrumbs, which are a type of Japanese breadcrumb that creates a crunchier texture. If using panko, dip the pork in the eggs a second time, then press the panko into the meat to ensure it adheres. You can also add olive oil to the breadcrumbs to help them stick.

If you have time, you can prepare the pork in advance and leave it in the refrigerator until you are ready to cook. This will save you time later on.

When you are ready to cook, place the pork in the air fryer basket, ensuring there is enough room around each cutlet so that the breading can crisp up. If your air fryer is not big enough, you may need to cook the pork in batches. Set the temperature to 360˚F and cook for 5 minutes, then turn the cutlets over and cook for another 5 minutes. If you are cooking in batches, keep the cooked pork warm in the oven at 180˚F while you cook the rest.

Cooking the pork

To cook the pork, start by preparing your pork cutlets. If your pork is too thick, place it between two pieces of plastic wrap and use a meat mallet to pound it to an even thickness of about 1/2 inch (12 mm). If you like your tonkatsu spicy, you can add some cayenne pepper to the cutlet and sprinkle it with salt and pepper.

Next, prepare your dredging station by lining up three shallow bowls. In the first bowl, place your flour. In the second, whisk together your eggs. In the third bowl, combine your breadcrumbs and olive oil, and mix to coat all the breadcrumbs with oil. Alternatively, you can use cornstarch instead of flour and breadcrumbs. If you want to save time, you can prepare this step the night before and refrigerate the pork until you are ready to cook it.

Now, it's time to dredge the pork cutlets. Dredge both sides of the pork cutlets in the flour, then dip them into the eggs, and finally, coat them with the breadcrumb mixture. Make sure to gently press the breadcrumbs onto the surface of the meat. Repeat this process with the remaining cutlets.

Once all your cutlets are coated, you can start cooking them in your air fryer. Spray the air fryer basket with cooking spray, such as olive oil or butter spray. Place the pork cutlets into the air fryer in a single layer, making sure there is enough space around each cutlet to ensure even cooking and crisping. Set the temperature to 360°F (182°C) and cook for 8 minutes.

After 8 minutes, open the air fryer, flip the cutlets, and spray them with cooking spray. Close the basket and cook for an additional 5-10 minutes or until crispy and fully cooked, depending on your desired level of doneness. If you are cooking in batches, keep the first batch warm in a preheated oven at 180˚F while the second batch cooks.

Making the sauce

While the tonkatsu is cooking, you can make the sauce. There are a few options for the sauce: you can either buy a pre-made tonkatsu sauce, or you can make your own.

If you want to make your own, you can whisk together ketchup, soy sauce, brown sugar, sherry, Worcestershire sauce, and garlic in a medium bowl until the sugar is dissolved. You can also use store-bought Bull Dog Tonkatsu or Japanese BBQ sauce, which is a combination of ketchup, Worcestershire sauce, soy sauce, and a few other ingredients. Alternatively, you can use A1 steak sauce and dry white wine instead of sherry and Worcestershire sauce.

Serving suggestions

There are many ways to serve tonkatsu, the beloved Japanese dish featuring a breaded and deep-fried pork cutlet. Here are some serving suggestions:

Traditional Serving Suggestions:

Tonkatsu is traditionally served with a tangy tonkatsu sauce, shredded cabbage, and steamed rice. The sauce is a sweet and savoury blend made from various ingredients, including Worcestershire sauce, soy sauce, ketchup, and sugar. It is often served with additional seasonings like mustard, vinegar, and lemon juice. The shredded cabbage adds a refreshing crunch and helps balance the richness of the pork, while the rice completes the meal and soaks up the sauce.

Variations and Accompaniments:

Some people like to serve tonkatsu with pickled vegetables, which add a tangy contrast to the dish. You can also drizzle sesame oil over the cabbage for added flavour or serve it with a side of miso soup for a more complete meal. If you're looking for a gluten-free option, you can use potato starch for the batter and gluten-free panko. For a paleo and gluten-free option, you can use plantain chip crumbs or crushed pork rinds as a coating instead of panko.

Presentation:

Before serving, allow the pork cutlets to rest for a few minutes and then slice them into thin strips. You can also transfer the tonkatsu to a plate lined with paper towels to absorb any excess oil. Present the dish with the shredded cabbage and a bowl of steamed rice on the side. Drizzle the tonkatsu with sauce or serve it on the side for dipping.

Frequently asked questions