Baked Tonkatsu 日式猪扒（烤箱版）

I had been eyeing on a deep fryer for a while. Deep frying without having the oil spilling all over, how tempting is that!

Then airfryer came into the market. Frying without submerging the food in oil, less oil = less fat = more healthy, I was even more tempted to get one!

Meanwhile, with neither deep fryer nor airfryer, I decided to make a healthier version of tonkatsu by baking them with my beloved oven. No spilling of oil, not much dishes to wash, you can make the preparation ahead and leave the baking to last minute.

Baked Tonkatsu

Ingredients

4 pork loin (cut to 1cm thickness, around 100g each)
2 tbsp vegetable oil
1.5 cup breadcrumbs
5 tbsp flour
1 egg, lightly beaten with 1 tsp oil

Cooking Directions

Make a few slits on the meat to cut off the connective tissues (so that the meat won't curl up when cooked). Be careful not to cut through the meat.
Tenderise the meat by using meat pounder / back of the knife or any other tool.
Season the meat with salt and pepper
In a frying pan, heat 2 tbsp of oil and pan fry breadcrumbs until golden brown.
Dredge the meat in flour (dust off excess flour), then dip the meat into egg mixture and lastly coat the meat with breadcrumbs.
Let the meat rest for an hour in the fridge.
Baked in a preheated oven at 200C for 20-25 minutes, until the meat turn golden brown.
Serve with shredded raw cabbage salad and tonkatsu sauce.