Air-Fried Tonkatsu: A Tasty, Crispy, And Healthy Treat

Tonkatsu is a popular Japanese dish of breaded and deep-fried pork cutlets. It is typically made by coating pork in panko breadcrumbs and frying it in hot oil. However, it is possible to make a healthier version of this dish using an air fryer, which requires less oil and results in a crispy and juicy tonkatsu without the extra guilt or mess. The air fryer method also saves you from the messy splatter of deep-frying and has an easier cleanup.

How to prepare the pork

Preparing the pork is a crucial step in making Tonkatsu in an air fryer. Here is a detailed, step-by-step guide:

Firstly, select the right cut of meat. While pork loin is the traditional choice, pork shoulder or butt is recommended due to its higher fat content, resulting in juicier and more flavourful Tonkatsu. Thinner pork chops, around 1/4-inch to 3/4-inch thick, are ideal for even cooking and a crispy texture.

Before seasoning the pork, use a rolling pin or meat mallet to pound the meat to an even thickness of about 1/4 inch. This ensures the pork cooks evenly and results in a uniform texture. Place the pork between two sheets of plastic wrap to facilitate the pounding process and prevent mess.

Now, it's time to season the pork. Lightly sprinkle both sides of the pork with salt and pepper. You can also add other seasonings like garlic powder to enhance the flavour. Don't be shy with the seasoning, as this will infuse the meat with flavour.

Next, create a dredge or flour mixture to coat the pork. In a shallow plate or bowl, combine all-purpose flour, a small amount of salt, and onion powder. Whisk these ingredients together until well blended. You can adjust the proportions to your taste preferences.

After seasoning the pork, it's time to create an egg batter. Crack a couple of eggs into a shallow plate or bowl and add some salt and all-purpose flour. Mix these ingredients until you have a smooth, homogeneous batter. You can also add a small amount of water to adjust the consistency of the batter.

Now, it's time to bread the pork. Set up a breading station by placing panko breadcrumbs in a shallow plate or bowl and seasoning them with salt. You can also add other seasonings like garlic powder, ginger powder, or onion powder for extra flavour.

Dip the seasoned pork into the flour mixture, ensuring it's well-coated. Then, transfer it to the egg batter, making sure it's thoroughly coated. Finally, dredge the pork in the seasoned panko breadcrumbs, pressing them firmly onto the meat to create a generous, even coating.

At this stage, your pork is almost ready for the air fryer. For an extra crispy coating, spray the pork generously with cooking oil spray or neutral oil cooking spray. This step ensures the Tonkatsu develops a golden, crispy exterior during cooking.

Now, simply place the pork in the air fryer, set the temperature, and let it cook! For best results, preheat your air fryer to around 350-400°F and cook the pork for about 10-12 minutes on each side, flipping it halfway through. The cooking time may vary depending on the thickness of your pork and the model of your air fryer, so adjust as needed.

And that's it! You're well on your way to enjoying delicious, crispy Tonkatsu made right in your air fryer.

The breading process

Firstly, dredge the pork in flour. This step creates a light coating on the meat, helping the egg wash adhere better. You can add onion powder and salt to the flour for extra flavour. Lightly coat the pork in the flour, shaking off any excess.

Next, dip the pork into the egg wash. The eggs act as a binding agent for the breadcrumbs. Ensure the pork is well coated, but not super goopy.

Finally, coat the pork in the breadcrumbs. Press the pork into the breadcrumbs to ensure an even and generous coating with no wet spots. You can use plain panko breadcrumbs, or make your own by blending stale white bread into coarse flakes and baking them in the oven.

For an extra crispy crust, you can double dredge the pork by repeating the process.

Air frying instructions

Ingredients

• Boneless pork chops
• Flour
• Eggs
• Panko breadcrumbs
• Salt and pepper
• Oil spray
• Optional: garlic powder, onion powder, ginger powder

Method

• Pound the boneless pork chops to tenderize and thin them out to your desired thickness (between 1/4 and 1/2 an inch).
• Cut 1-inch slits (about 3-4 cuts) around the outer edges of the pork chop to prevent curling while cooking.
• Season the pork chops on both sides with salt and pepper (and any optional aromatics).
• Prepare a breading station with three shallow dishes: one with flour, one with whisked eggs, and one with panko breadcrumbs.
• Dredge the pork chops in the flour, shaking off any excess.
• Dip the pork into the egg mixture, ensuring an even coat.
• Press the pork chops into the panko, ensuring a generous and even coating with no wet spots.
• Preheat your air fryer to between 350°F and 400°F. Lightly grease the air fryer basket with cooking spray.
• Place the breaded pork chops into the air fryer basket in a single layer, ensuring they don't overlap.
• Cook for about 12-20 minutes, flipping halfway through and spraying with additional oil at the halfway mark. The pork should be golden brown and crispy on the outside, with an internal temperature of 145°F.
• Once cooked, transfer to a plate lined with paper towels to absorb excess oil.

Serving Suggestions

Tonkatsu can be enjoyed on its own or as part of a larger dish. Try serving it with shredded cabbage and rice, or as a tonkatsu sandwich with fluffy milk bread, fresh cabbage, and katsu sauce. For a heartier meal, pair it with Japanese curry and rice.

Oven-baked instructions

Oven-Baked Tonkatsu Instructions

Ingredients:

• 4 boneless pork loins (try to get pork chops that are 1/2-inch to 3/4-inch thick)
• Diamond Crystal kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 ounces green plantain chips
• 2 tablespoons cassava flour (or tapioca or arrowroot powder)
• Avocado oil spray
• Tonkatsu sauce (optional dipping sauce)

Method:

• Prepare the pork chops: Pat the pork chops dry with a paper towel. Then, use a sharp paring knife to cut two small slits on the fatty edge of the pork chops. This will prevent the pork chop edges from curling up when they cook in the oven. Use a meat pounder or meat mallet to smash the chops so they’re about 1/2-inch thick. If your pork chops are already 1/2-inch thick, you can skip this step. Sprinkle the pork cutlets on both sides with Diamond Crystal kosher salt and freshly ground black pepper. Place a wire rack in a rimmed baking sheet and set aside.
• Prepare the tonkatsu coating: Toss the plantain chips or plantain strips into a food processor and process until a coarse powder is formed. If you don't have a food processor, you can place the chips in a plastic food storage bag and bash them with something heavy until they are pulverized. You should end up with 1 cup of crushed plantain crumbs.
• Set up the breading station: Grab three shallow bowls. In the first one, pour in the crushed plantain chips. You can reserve half of the plantain crumbs to ensure you have enough for all four pork chops (just pour in extra crumbs as needed). In the second bowl, add the cassava flour. In the last bowl, whisk together the eggs and 1/2 teaspoon Diamond Crystal kosher salt.
• Coat the pork chops: Lightly coat a pork chop in the cassava flour, shaking off the excess. Then, dip it in the egg mixture, making sure it is well coated but not super goopy. Finally, coat the pork chop completely with crushed plantain chips and place the pork chop on the prepared wire rack in the rimmed baking sheet. Repeat this process with the rest of the pork chops.
• Bake the tonkatsu: Heat the oven to 425°F conventional or 400°F convection bake with the rack in the middle. Place the pork cutlets on an oven-proof wire rack in a rimmed baking sheet. Spray the tops of the breaded chops with avocado oil spray. Bake until the outside is golden brown and the pork is barely pink and the internal temperature is 145°F, about 10 to 13 minutes.
• Serve: Slice up the tonkatsu and serve with tonkatsu sauce (a sweet Worcestershire sauce) and shredded cabbage dressed with sesame ginger dressing, if desired. If you’re not following a paleo diet, you can also serve the pork chops over rice.

How to serve the tonkatsu

Tonkatsu is a very popular Japanese dish. It is typically served with rice, soup, shredded cabbage, Japanese-style pickles, and a sliced tonkatsu pork cutlet. The soup is usually either miso soup or tonjiru, a soup made with miso and pork broth. The meal often comes with a slice of lemon to squeeze over the cabbage and the crispy tonkatsu.

Tonkatsu is also served with a thick tonkatsu sauce, which has a sweet and tangy flavour. Common ingredients include Worcestershire sauce and tomato ketchup. Toasted sesame seeds can be ground with a mortar and pestle and mixed into the sauce for extra flavour.

There are several ways to serve tonkatsu:

• Katsu curry: a dish of Japanese-style curry and rice, topped with a sliced tonkatsu cutlet.
• Katsudon: a one-dish meal featuring a Japanese tonkatsu pork cutlet cooked in a sweet and salty broth with scrambled egg and sliced onions, served over rice.
• Katsu bento: a common offering for takeaway bento lunches, containing rice and a tonkatsu pork cutlet, along with sides like potato salad, a sweet Japanese rolled omelette, and vegetable pickles.
• Katsu burger/katsu sandwich: tonkatsu served between two hamburger buns or as a sandwich with tonkatsu sauce and cabbage on Japanese sandwich bread.

If you're looking for side dishes to serve with tonkatsu, here are a few ideas:

• Silken tofu with shaved bonito flakes or soy sauce on top.
• Steamed spinach, individually portioned out in a small bowl, topped with soy or ponzu sauce.
• Rice, sometimes topped with furikake (a spice mixture) or umeboshi (pickled plums).

Frequently asked questions