Gluten-Free Japanese Tonkatsu

Ingredients

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• 1.5 lbs pork tenderloin or boneless pork chops, cut into 1-inch thick cutlets
• 1 cup rice flour Shop
• 2 large eggs, lightly beaten
• 1.5 cups gluten-free panko-style breadcrumbs Shop
• 4 cups neutral oil for frying (like canola or vegetable)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup GF chicken or vegetable stock Shop
• 2 tbsp GF tamari or coconut aminos Shop
• 1 tbsp cornstarch or arrowroot starch Shop
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. 1 Prepare the pork cutlets by pounding them to an even thickness of about 1/2 inch, then season both sides generously with salt and black pepper. Set up three shallow dishes: one with rice flour, one with the lightly beaten eggs, and one with the gluten-free panko-style breadcrumbs.
2. 2 Dredge each pork cutlet first in the rice flour, shaking off any excess, then dip it into the beaten eggs, ensuring it's fully coated, and finally press it firmly into the gluten-free panko-style breadcrumbs, making sure the entire surface is covered. Place the breaded cutlets on a plate and let them rest for about 5-10 minutes to help the coating adhere.
3. 3 In a large, heavy-bottomed skillet or Dutch oven, heat the neutral oil for frying over medium-high heat until it reaches 350°F (175°C). Carefully place 2-3 breaded pork cutlets into the hot oil, being careful not to overcrowd the pan, and fry for about 4-6 minutes per side, or until deeply golden brown and cooked through. Use tongs to remove the cooked tonkatsu and place them on a wire rack set over a baking sheet to drain any excess oil.
4. 4 While the tonkatsu is frying or draining, prepare the sauce. In a separate saucepan, heat the olive oil over medium heat, then add the minced garlic and sauté until fragrant, about 1 minute. Pour in the gluten-free chicken or vegetable stock and the gluten-free tamari or coconut aminos, bringing the mixture to a simmer.
5. 5 In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water to create a slurry. Gradually whisk this slurry into the simmering sauce until it thickens to your desired consistency, about 2-3 minutes. The sauce should be glossy and coat the back of a spoon.
6. 6 Slice the golden-brown tonkatsu into strips and arrange them on a serving platter. Drizzle generously with the prepared sauce, or serve the sauce on the side for dipping. This dish is best served immediately over steamed rice or with a side of gluten-free noodles.

Nutrition (per serving)

Tips & Notes

• Press the gluten-free panko-style crumbs firmly onto each cutlet, then let the breaded pork rest on a rack for 10 minutes before frying so the coating sets and stays on.
• Fry in fresh oil or oil used only for gluten-free foods, and let it come back to 350°F between batches so the crust turns crisp instead of greasy.
• Pork is safe at 145°F after a 3-minute rest. Cutlets pounded to 1/2 inch cook through quickly, so check one with a thermometer before frying the rest the same way.

Common questions