Air-Fried Tonkatsu: Crispy, Tender, And Quick

Tonkatsu is a popular Japanese dish consisting of breaded and deep-fried pork cutlets. The name comes from the combination of ton (meaning pork) and katsu (short for katsuretsu, the Japanese word for cutlet). Traditionally, tonkatsu is made by coating pork in panko breadcrumbs and deep-frying it in hot oil, resulting in a crispy exterior and tender, moist centre. However, this recipe can be adapted for an air fryer, providing a healthier alternative without compromising on taste and texture.

Choosing the right cut of meat

Alternatively, for a leaner option, pork tenderloin is also a suitable choice and is commonly used in Japan. It is typically sold pre-sliced in the ideal thickness for tonkatsu. However, keep in mind that the cook time may need to be adjusted depending on the thickness of your pork cutlet. Thinner cutlets will cook quicker and be crispier, while thicker cutlets will take longer to cook but will be more moist and meaty.

When purchasing your pork, look for cuts that are about 1/4 inch thick. If you cannot find pre-sliced pork, you can use a meat mallet or rolling pin to pound the pork to your desired thickness. Just remember to pound it evenly to ensure uniform cooking.

Preparing the dredge

Firstly, you will need to gather the necessary ingredients and kitchen equipment. For the dredge, you will need all-purpose flour, onion powder, and salt. It is important to use a shallow plate or bowl for the dredge mixture, ensuring it is wide enough to fit the pork chops comfortably.

Next, measure out the ingredients. For this recipe, you will need 1/4 cup of all-purpose flour, 1/8 teaspoon of salt, and 1/2 teaspoon of onion powder. You can adjust the measurements slightly to suit your taste preferences, but these proportions will provide a good balance of flavours.

Now, it's time to combine the ingredients. Add the flour, salt, and onion powder to your chosen plate or bowl. Using a whisk or a fork, mix the ingredients together until they are fully combined and evenly distributed. This mixture will form a dry coating for the pork chops, so ensure there are no lumps.

At this stage, you can also prepare the other components of the breading station: the beaten eggs in one dish and the panko breadcrumbs in another. Seasoning the breadcrumbs with a little salt and pepper can add extra flavour to your Tonkatsu.

Once your dredge is prepared and your other breading ingredients are ready, you can begin coating the pork chops. First, dip the pork chops in the flour mixture, ensuring they are evenly coated. Shake off any excess flour before moving on to the next step.

Follow these steps, and you'll have a perfectly prepared dredge for your Tonkatsu!

Making the egg batter

Firstly, gather your ingredients. You will need eggs, all-purpose flour, water, and seasonings like salt and onion powder. The number of eggs you need may vary depending on the amount of pork you are preparing, but a good rule of thumb is to use at least two eggs.

Next, prepare your dredge. In a shallow plate or bowl, combine the all-purpose flour, salt, and onion powder. Whisk these ingredients together until they are well combined. You can adjust the proportions of these ingredients to your taste, but a good starting point is to use 1/4 cup of flour, 1/8 teaspoon of salt, and 1/2 teaspoon of onion powder.

Now, it's time to make the egg batter. In a separate shallow plate or bowl, crack your eggs and add additional ingredients to create a wet batter. Along with the eggs, add some all-purpose flour, water, and salt to taste. Whisk these ingredients together until they form a smooth, slightly runny batter. The water is important as it helps to adjust the consistency of the batter, making it easier for the panko to stick.

At this point, you can also add other seasonings to your egg batter if you want to infuse more flavour into your tonkatsu. Some popular options include garlic powder, ginger powder, and black pepper. Feel free to experiment with different combinations of seasonings to find your perfect flavour profile.

Once your egg batter is ready, you can move on to the next step of the tonkatsu-making process, which is to coat the pork with the dredge and then dip it into the egg batter. Remember to coat the pork thoroughly at each stage to ensure an even and generous coating.

By following these steps and taking the time to prepare your egg batter carefully, you'll be well on your way to creating delicious and crispy tonkatsu in your air fryer!

Combining the breading ingredients

For the breading, you will need panko breadcrumbs and a small amount of salt. The amount of panko you will need varies depending on the number of pork chops you are preparing, but generally, you will need around 1 to 1 1/2 cups. You can also make your own panko breadcrumbs by cutting the crust off stale white bread or milk bread, blending it into coarse flakes, spreading it onto a baking sheet, and baking at 300°F (149°C) for about 5 minutes. This step is optional, and you can simply use store-bought panko if preferred.

In a shallow plate or bowl, combine the panko breadcrumbs with a small amount of salt. Mix the ingredients together until they are well combined. You can also add other seasonings to the breading mixture if desired, such as garlic powder, onion powder, or ginger powder.

Some recipes suggest double-dredging the pork chops for an extra crispy crust. This involves dipping the pork chops in the flour, egg, and breadcrumb mixture twice, ensuring a generous and even coating each time.

Cooking the pork

Firstly, preheat your air fryer to 350°F, 360°F or 400°F, depending on your preference and the model of your air fryer.

While the air fryer is heating up, prepare the pork. Place the pork shoulder or pork loin between two sheets of plastic wrap. Using a rolling pin or meat mallet, pound the pork to an even thickness of about 1/4 inch. If you prefer a thinner tonkatsu, you can pound it out further. For a moister, meatier tonkatsu, keep the pork thicker.

Next, season the pork with salt and pepper on both sides. You can also add onion powder to the seasoning mix.

Now, you'll need to set up three shallow dishes for the dredging station. In the first dish, place all-purpose flour, or coconut flour if you're making a keto version. In the second dish, whisk a couple of eggs. In the third dish, place the panko breadcrumbs. You can also add onion powder, garlic powder, and ginger powder to the breadcrumbs and season with salt and pepper.

Dredge the seasoned pork in the flour, shaking off any excess. Then, dip it into the egg mixture, making sure to coat it evenly. Finally, press the pork into the seasoned panko breadcrumbs, ensuring a generous and even coating.

Lightly spray the breaded pork with cooking spray or oil spray to help it crisp up in the air fryer.

Place the pork in the air fryer basket in a single layer, ensuring the pieces aren't overlapping. You may need to cook them in batches.

Cook the pork for 10-15 minutes at 360°F, or 12 minutes at 400°F, flipping halfway through. For a keto version, cook for 5 minutes on each side at 360°F, then increase the heat to 400°F and cook for another 2 minutes on each side. The pork should be golden brown and crispy on the outside, with an internal temperature of 145°F.

Once cooked, transfer the tonkatsu to a plate lined with paper towels to absorb any excess oil and help maintain the crispy texture.

Frequently asked questions