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Old 05-15-2017, 12:41 PM
pulykamell pulykamell is offline
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Join Date: May 2000
Location: SW Side, Chicago
Posts: 44,448
Originally Posted by Ukulele Ike View Post
Japanese Tonkatsu is excellent, but is generally deep-fried, which I never do (the Ukulele Lady would never let me live it down). I'm sure that's why it's so lovely and crunchy.
Tonkatsu is fine pan fried. (At least I don't deep fry it when making it for myself. The only food I really will get that much oil out for is chicken wings.) What's nice about panko is if you're avoiding frying at all, it can make a reasonably crunchy coating even for baked items. I usually toast the panko first when doing it this way. It's not anywhere near the same as properly frying something, but it works out much better than just baking a normally breadcrumb crusted piece of meat.