Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Tonkatsu
Pork loin coated in panko and fried until shatteringly crisp — served with tonkatsu sauce and shredded cabbage.
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15 minPrep🔥
10 minCook🍽️
2Serves📊
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Ingredients
- 2 pork loin steaks
- Salt and pepper
- 1/2 cup flour
- 1 egg, beaten
- 1.5 cups panko
- Oil for frying
- Shredded cabbage and lemon to serve
- Tonkatsu sauce (or BBQ + Worcestershire)
Instructions
- Pound the pork lightly to even thickness and season.
- Coat each in flour, egg, then panko, pressing to adhere.
- Fry in 175C oil for 4 minutes a side until deep golden.
- Drain and slice across the grain.
- Serve with shredded cabbage, lemon and tonkatsu sauce.
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Tara’s tips
- Panko gives the signature airy crunch.
- Slice across the grain for tender bites.
Serving suggestions
- Serve with rice and miso soup.
Storage & reheating
Best fresh; reheats in a hot oven.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Chicken katsu?
Use chicken breast pounded flat the same way.
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