Was tempted by Meg from her FB post her cornflake fillets, and of course, the cornflakes special edition tins, I have been telling myself maybe I should go get some cornflakes and do up some bakes or dishes. Then there came Sharon (http://www.delishar.com/) who also tempted me with her cornflake chicken post! (><) Could not resist and immediately went to the supermarket and got myself the cornflakes.
See? The vintage tin is so nice, isn’t it? (^-^)
Ok, stop digressing. Surprisingly, I decided not to do chicken! Haha… most of you would have know by now I love chicken and would have it almost everyday. I’m not a red meat person. Ok, ok, am I digressing again? (#^^#) Just recalled that I have not cooked Japanese curry for the kids for a long time and suddenly I missed Romankan Yokohama Katsu (the outlet I used to frequent is the one at food basement at Ngee Ann City) too, so decided to try cooking katsu but would use cornflakes as the coating instead of panko (breadcrumbs) and would airfry them, instead of deep-fry. Ok! All set!
8 pieces pork loins (I bought at Mmmm …. the meat is GOOD!)
3/4 tsp sea salt (No need too much as I am using salted butter in the coating)
black pepper (some dashes)
all purpose flour/plain flour
2 eggs (beaten)
1 tbs oil
500g cornflakes crushed (crush to the fineness depending on preference)
50g salted butter (softened) (*Fantastic idea from Meg@Dreamersloft to use salted butter. It enhances the taste!)
1) Wash the pork pieces, drain and pat dry. Pound the meat with a meat pounder/tenderizer. Pound on both sides and after that, use your palms to “mould” the shape back to the original and “puff” it up.
2) Do the same for all. Add in the salt and black pepper and mix well. Set aside to marinate for at least 2 hours.
3) Mix well the cornflakes with the salted butter and set aside.
4) Mix the oil into the beaten eggs. Learnt from Just One Cookbook that by adding oil to the egg, the coating will not fall off from the meat when frying. Whisk well.
5) Dredge the pork loin with the flour and dust off the excess flour.
6) Take the pork loin and dip into the egg-oil mixture.
7) Dredge the meat with the cornflakes and remove the excess. Pat the meat.
8) Airfry in preheated airfryer (180 deg cel) for 10 minutes on each side. (You can deep fry or bake the tonkatsu too.)
9) Chop the fried tonkatsu into thick strips. Be careful! They are hot! However it is better to chop the meat before it cooled down as you will get nicer and neater slices. Use a chopper if available.
10) Serve immediately.
You can have this dish on its own instead of with curry. Or you can have the tonkatsu sandwiched between thick toast too! I love it this way! Delish! Makes a comforting and filling snack! (^-^)