Tonkatsu (豚カツ, とんかつ, or トンカツ, pork cutlet), invented in the late 19th century, is a popular dish in Japan. It consists of a breaded, deep-fried pork cutlet one to two centimeters thick and sliced into bite-sized pieces, generally served with shredded cabbage and/or miso soup. Either a pork fillet (ヒレ, hire) or pork loin (ロース, rōsu) cut may be used; the meat is usually salted, peppered, dredged lightly in flour, dipped into beaten egg and then coated with panko (bread crumbs) before being deep fried.
It was originally considered a type of yōshoku—Japanese versions of European cuisine invented in the late 19th and early 20th centuries—and was called katsuretsu (cutlet) or simply katsu.
Haru Hana serves a diverse menu of katsu. Which katsu is your favorite?
Haruhana Special
Vegetable Katsu
Pork Loin Katsu
Chicken Katsu
Mozzarella Fillet Katsu
Pork Tenderloin Fillet Katsu
Kimchi & Cheese Pork Katsu
Fish Katsu
Katsu Cheese Nabe
Haruhana
-The Contemporary Japanese Fare in NYC
-Best Katsu and Premium Sake
- http://www.HaruhanaNYC.com
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