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Thanks...I actually "air fried" it in my induction range.I live and die by tonkatsu and you literally just sent me into shock.
Wait can you explain the method more? Like step by stepThanks...I actually "air fried" it in my induction range.
Here's a simple cheat for "frying" in the oven: brown your breadcrumbs in a little oil/butter before breading. The results mimic deep frying.
Caprese with home-made mozzarella and basil from the garden. Tomatoes are from the veggie shop, I'm afraid.
I'll do one better...I got the idea from this website - Just One Cookbook - where I go for all things Japanese home cooking...Wait can you explain the method more? Like step by step
I'll do one better...I got the idea from this website - Just One Cookbook - where I go for all things Japanese home cooking...
At the end of this recipe is her recipe for tonkatsu sauce which I also use.
I prefer it to Bulldog.
It's the same process as frying tonkatsu except that you 1) toast the panko before breading your protein and then 2) cook in the oven instead of deep frying.
I "air fry", because my range has that function, but I've prepared it in my Breville toaster oven and it's almost as good.
I’ve done king trumpet mushroom planks, with parmigiana in the panko, that came out great.Awesome thanks. I think frozen and then thawed tofu (for the textural change) could work great for this method as well. I've got one of those Breville air fryer/convection oven/toaster combos too
Yeah I guess there's no reason not to try this method with all sorts of dishes. Eggplant parm, chicken parm, schnitzel, a breaded picatta, panko cod....dang there's a lot to try now.I’ve done king trumpet mushroom planks, with parmigiana in the panko, that came out great.
My Breville isn’t convection otherwise I’d use it instead of the range oven.
Fortunately the oven preheats really fast on air fry mode…
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