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récolte / RAO-3

Tonkatsu

This is a test recipe for tonkatsu made by coating 2 pork loin slices with a thin layer of flour, egg, and breadcrumbs. The ingredient ratios, settings, and texture have not been verified using an actual air fryer.

Serves 2 / 120g pork loin × 2 slicesMeat DishesOriginal; not tested on actual equipment

These recipes are specific to each model number. Even within the same brand, do not apply settings intended for one model to another.

Initial Heating Settings

Initial Verification SettingsAir Oven175°C / 15min

Flip after 10 minutes. After 15 minutes, check to see if the center temperature remains at 75℃ or higher for 1 continuous minute.

This is the cooking time for the first round. Please refer to the instructions for preheating. You’ll need to check for doneness and cook further as needed.

Score the connective tissue and coat the meat. Total time, including preparation, cooking in batches, and temperature measurements, has not been measured.

Check Before Cooking
  • Use 2 120g pork loin slices, each with a maximum thickness of 15mm. Do not adapt this recipe for thick cuts or stacked thin slices of meat.
  • Start with meat that is refrigerated, without preheating the air fryer. Cooking times for frozen meat, ingredients of varying quantities or thicknesses, or different air fryer models have not been verified.
  • Cook in a single layer with space between items, avoiding overcrowding. Separate any items that do not fit in a single layer, and for each batch, follow the initial settings and check the core temperature. From batch 2 onward, the interior is already warm, so results may differ. Do not convert capacity to weight, and do not extend cooking time proportionally to the amount of meat.
  • The device is designed to automatically turn off if it remains paused for approximately 10 minutes. When resuming, check the remaining time and mode; do not simply add the full initial cooking time again.
  • Do not use the appliance continuously for 180 minutes or longer, including when additional cooking or cooking in batches. If you notice any unusual odors or abnormal smoke, stop operation immediately and follow the instructions in the user manual.

Instructions

0 / 6 Complete
  1. 01

    Cut the tendons in the meat

    Do not wash raw meat; instead, pat the surface dry with paper towels. Wash your hands, the knife, and the cutting board after handling raw meat, and keep them separate from utensils used for cooked food. Remove the paper towels; do not place them inside the air fryer. Use the tip of a knife to make several shallow cuts along the boundary between the lean and fatty parts of the pork loin. Sprinkle 1.8g of salt and 0.2g of black pepper evenly over both sides. Ensure the thickness is 15mm or less.

    Discuss these instructions
  2. 02

    Coat both sides with a thin layer of breadcrumbs

    Mix 8g of rice bran oil into 32g of breadcrumbs. Dust the meat lightly with 12g of low-protein wheat flour (cake flour) and shake off the excess. Dip it in 30g of beaten egg, let the excess drip off, and press the breadcrumbs lightly onto both sides. Discard any leftover flour and egg. Prepare the sauce in a separate small dish for use after cooking.

    Discuss these instructions
  3. 03

    Arrange in a single layer

    Attach the inner rack to the basket in the correct orientation. Arrange the ingredients in a single layer without stacking them, leaving space between each piece. If everything does not fit, divide the batch into 2 or more portions and refrigerate the remaining portions. Do not line the basket with paper or foil, and do not block the steam vents. Do not fill beyond the MAX line.

    Discuss these instructions
  4. 04

    Air Oven: Start at 175℃

    Do not preheat; simply place the basket with the ingredients inside. Set the Air Oven to 175℃ for 15 minutes as an initial test and start the cycle. After 10 minutes, press START/STOP to pause, then carefully pull out the basket, being mindful of the hot steam. Flip the food, switch its position front to back, return the basket to the appliance, and resume cooking. The display indicating the end of the cooking time does not guarantee that the food is fully cooked.

    Discuss these instructions
  5. 05

    Measure the core temperature and holding time

    After 15 minutes, confirm that operation has paused or finished before pulling out the basket. Insert the thermometer from the side into the thickest part of both cutlets, 2 in total, and measure the center of the meat rather than the breadcrumbs. Use a food thermometer to confirm that the center remains at 75℃ or higher continuously for at least 1 minute. Start timing the holding period after the reading stabilizes. If it drops below 75℃ during that period, reheat and measure again. Do not judge by browning, juices, or 1 temperature reading. Remove the thermometer before reheating, and clean any part that contacted uncooked meat before reuse.

    Discuss these instructions
  6. 06

    Cook further as needed and finish

    If the temperature or holding time is insufficient, set Air Oven to 175℃ for 5 minutes for additional heating. Stop manually after about 2〜3 minutes and recheck the same center-temperature requirement and continuous 1-minute holding requirement. Repeat as necessary. The 2〜3 minutes is neither the time to set on the appliance nor a guarantee of doneness. Slice cutlets that meet the requirements on a clean cutting board and serve with chuno sauce. Do not keep extending heating solely to darken the coating.

    Discuss these instructions

Check the results

The dish is considered done when a thermometer confirms that the core temperature has remained at 75℃ or higher for at least 1 minute continuously. Slice the cutlet that meets these conditions on a clean cutting board and serve with medium-thick sauce. Do not continue cooking solely to achieve the desired color of the breading. The initial cooking time setting is not a guarantee of the final cooking time.

Reference Information on Heating and Food Poisoning Prevention ↗

If you get stuck along the way

The meat curls at the edge of the fat

Next time, I’ll reevaluate the location and depth of the score marks. If the food curls up during heating, pause the process to flatten it again, and measure the center of the thickest, curved section.

The batter peels off the bottom

Support the bottom with a thin spatula when turning the cutlet. Next time, drain excess egg well and keep the coating thin. Do not switch to covering the rack with paper.

How the Recipes Were Created and Sources Consulted

These are original recipes created using AI on Crisp. They are not listed as official manufacturer recipes or recipes that have been verified using actual devices.

Standards verified in official documents
RAO-3 / 2 slices of pork loin (approx. 100g each) / Air Oven / 170℃ / 10〜15 minutes. The official recipe calls for coating one side with breadcrumbs.
Independently designed details and unverified points
Crisp. specifies 120g × 2 pieces, no more than 15mm thick, and coats both sides with flour, egg, and breadcrumbs without using sake or mayonnaise. The oil quantity, 175℃ for 15 minutes, flipping, and core-temperature assessment are independently designed, unverified conditions.

Refer to the official “Tender Pork Cutlet” recipe as a reference for related breaded dishes. ↗

Source checked: 2026-09-07

The manual states that a short press of TIME changes the setting by 5 minutes, while its cooking references also include times such as 18 minutes. Since actual device increments are unverified, this page uses initial settings in 5-minute increments and distinguishes them from elapsed checking times. Omitting alcohol is an independent prototype policy.

Take notes on the results of your test runs

Notes are saved only on this device. They are not used to determine whether a recipe has been verified.

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