{"id":6284,"date":"2026-11-09T11:59:39","date_gmt":"2026-11-09T11:59:39","guid":{"rendered":"https:\/\/foodfoodeateat.co.uk\/?p=6284"},"modified":"2026-11-09T12:01:27","modified_gmt":"2026-11-09T12:01:27","slug":"crispy-tonkatsu-schnitzel","status":"publish","type":"post","link":"https:\/\/foodfoodeateat.co.uk\/?p=6284","title":{"rendered":"Crispy Tonkatsu \/ Schnitzel"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">This double fry method is perfect, any breaded crispy thing should adopt it.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1. Prepping the Pork<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Trim and Slice:<\/strong> Use <em>pork shoulder<\/em> or <em>pork butt<\/em>. Trim excess fat and cut into 1-inch thick slices.<\/li>\n\n\n\n<li><strong>Pound and Tenderize:<\/strong> Pound the pork to 1\/2-inch thickness to tenderize and break down connective tissues.<\/li>\n\n\n\n<li><strong>Seasoning (Dry Brining):<\/strong> Salt and pepper the pork and let it rest in the fridge overnight to improve flavor and texture.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2. Breading the Cutlet<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Standard Breading:<\/strong> Dredge the pork in flour, dip into a beaten egg wash, and coat thoroughly with <em>Panko<\/em> breadcrumbs.<\/li>\n\n\n\n<li><strong>Adhesion:<\/strong> Press the <em>Panko<\/em> firmly onto the meat, ensuring no gaps, then let it rest for 5 minutes.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3. Frying &#8211; Double Fry<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Double Fry:<\/strong>\n<ul class=\"wp-block-list\">\n<li>First fry: Fry at ~350\u00b0F-360\u00b0F for about 2 minutes to cook the meat and set the crust.<\/li>\n\n\n\n<li>Second fry: Fry at ~375\u00b0F for a few minutes until the <em>Panko<\/em> is golden brown and crispy.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Drain:<\/strong> Always let the cutlet rest on a wire rack to maintain crunch.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4. Plating<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Slicing:<\/strong> Slice the cutlet at an angle.<\/li>\n\n\n\n<li><strong>Serving:<\/strong> Serve with traditional shredded cabbage and <em>Tonkatsu<\/em> sauce mixed with a little <em>Karashi<\/em> (Japanese mustard) for a balanced, flavorful meal.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This double fry method is perfect, any breaded crispy thing should adopt it. 1. Prepping the Pork 2. Breading the Cutlet 3. Frying &#8211; Double Fry 4. Plating<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[357],"tags":[10,417,55,127],"class_list":["post-6284","post","type-post","status-publish","format-standard","hentry","category-full-recipe","tag-chicken","tag-crispy","tag-pork","tag-turkey"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/6284","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6284"}],"version-history":[{"count":1,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/6284\/revisions"}],"predecessor-version":[{"id":6285,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/6284\/revisions\/6285"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6284"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}