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récolte / RAO-3

Tonkatsu

This is a recipe for tonkatsu made by coating 2 pork loin cutlets with a thin layer of flour, egg, and breadcrumbs.

Serves 2 / 120g pork loin × 2 slicesMeat DishesOriginal
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The official sources referenced are listed in the "References" section at the bottom of the page.

For information on the use of AI and the scope of verifiable content, please refer to our general posting guidelines. Please read the preconditions and instructions for each step before cooking, and verify the final result using the method described in the text.

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Initial Heating Settings

Initial Verification SettingsAir Oven175°C / 15min

Flip the pieces after 10 minutes. After 15 minutes, measure whether the core temperature remains at 75℃ or higher for 1 continuous minute. Measure the core temperature and holding time at the thickest part. Transfer any pieces that meet the completion criteria to a clean plate. If a piece does not meet the criteria, but shows no signs of burning or abnormalities, remove the probe and return the food to the appliance, then resume cooking for the remaining time originally set. If it is still not done after the set time has elapsed, stop heating and proceed to the final verification step. If burning begins, do not resume cooking; if smoke, an unusual odor, or an error indicator appears, stop the appliance immediately, discontinue use, and follow the instructions in the user manual.

Instructions for preheating, mid-cooking checks, and how to check for doneness are included in the preparation instructions.

Cut through the sinews and coat the meat.

Check Before Cooking
  • Use 2 120g pork loin slices, each no more than 15mm thick at the thickest point. Do not substitute thick cuts or stacked thin slices.
  • If using frozen meat, put it in a leakproof bag or container and thaw it thoroughly in the refrigerator, including the center. Once thawed, prepare and cook it immediately. Do not thaw it at room temperature.
  • Start with chilled meat, without preheating the empty appliance. Do not use these settings for ingredients with different quantities or thicknesses.
  • Cook in a single layer with space between the pieces so they do not overlap. If they do not fit, do not start cooking; proceed to the “Arrangement Check” section in the conditions. Do not convert capacity to weight, and do not extend the cooking time based on 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 operate continuously for 180 minutes or longer, including additional heating and cooking in batches. If you notice any unusual odors or excessive smoke, stop operation and follow the instructions in the user manual.
  • Before heating, arrange the specified amount for one batch in a single layer with gaps, and check that everything fits. If it does not fit, do not start; choose an official procedure for the same model that matches the amount and thickness. Do not split it into batches while keeping the original time or scale the time in proportion to the weight.
  • Before removing the food midway through, press START/STOP to pause, then carefully place the basket on a trivet, being mindful of the steam. Return the basket to the oven and press START/STOP to resume the remaining time.
  • Using a food thermometer and a timer, ensure that the center of the thickest part of each ingredient remains at 75℃ or higher for at least 1 continuous minute. Do not place the tip against bones, and measure vegetables that have come into contact with raw meat under the same conditions. Remove standard thermometers before reheating, and clean them after each measurement.

Instructions

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  1. 01

    Cut the tendons in the meat

    Do not wash the raw meat; pat the surface dry with paper towels. Wash your hands, the knife, and the cutting board after handling the raw meat, and keep them separate from utensils used for cooked food. Remove the paper towels; do not place them inside the air fryer. Make several shallow cuts with the tip of a knife 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 on both sides. Ensure the thickness is 15mm or less.

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  2. 02

    Coat both sides with a thin layer of breadcrumbs

    Mix 8g of rice bran oil into 32g of breadcrumbs. Lightly dust the meat with 12g of all-purpose flour, shake off the excess, dip it in 30g of beaten egg, shake off the excess, and gently press the breadcrumbs onto both sides to coat. Discard any leftover flour and egg. Prepare the sauce in a separate small dish for use after heating.

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  3. 03

    Arrange in a single layer

    Attach the inner rack to the main basket in the correct orientation. Arrange the ingredients in a single layer without stacking them, leaving space between each item. If they do not fit, do not start cooking; proceed to the “Arrangement Check” section in the conditions. Do not line the basket with paper or foil, and do not block the steam vents. Do not fill beyond the MAX line.

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  4. 04

    Air Oven: Start at 175℃

    Do not preheat the oven; simply place the basket with the ingredients inside. Set the Air Oven to 175℃ for 15 minutes for the initial check and start the cycle. After 10 minutes, press START/STOP to pause, then carefully pull out the basket, taking care to avoid the hot steam. Flip the food over, switch its front and back positions, reinsert the basket, and resume cooking. For mid-cooking checks, follow the “Completed,” “Not Completed,” or “Abnormal” judgments in the “Heating Stage” column, and use the instructions in the “Conditions” column to stop or resume cooking.

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  5. 05

    Measure the core temperature and holding time

    After 15 minutes, check for “Pause” or “End” and remove the basket. Insert a thermometer into the thickest part of each of the 2 pieces from the side—measuring the center of the meat, not the breading. Use a food-grade internal thermometer to confirm that the center temperature remains at 75℃ or higher for at least 1 continuous minute. Measure the holding time only after the reading has stabilized; if the temperature drops below 75℃ during this time, do not consider the meat done and proceed to the final verification step. Do not judge doneness based on color, juices, or only 1 temperature reading. Remove the thermometer before reheating, and wash the part that touched the uncooked meat before reuse.

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  6. 06

    Verify the completion criteria

    If the cutlet does not meet the completion criteria, stop heating and proceed to the final inspection step. Slice the cutlet that meets the criteria on a clean cutting board and serve with medium-thick sauce. Do not continue heating simply to achieve the desired color of the breading.

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  7. 07

    What to check if the food is not yet done

    If the dish does not meet the completion criteria, review the intermediate checks and finishing standards listed here once more. If you cannot find instructions in the reference materials or the product’s cooking instructions that correspond to the same ingredients, quantities, thickness, and starting condition, do not continue heating based on guesswork, and do not eat the food. Avoid refrigerating partially cooked meat and finishing it at a later date.

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Check the results

Use a thermometer to confirm that the core temperature remains at 75℃ or higher for at least 1 minute continuously; once this is achieved, the dish is ready. Slice the cutlet that meets these conditions on a clean cutting board and serve with medium-thick sauce. Do not keep extending the cooking time just to achieve the desired coating color.

Reference Information on Heating and Food Poisoning Prevention ↗

Things You Can Verify Without Consulting Anyone →

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 cuts. If the food curls up during cooking, I’ll pause the process to flatten it again and measure the center of the thickest, most curved part.

The batter peels off the bottom

Use a thin spatula to support the cutlet from underneath and turn it over. Next time, drain off excess beaten egg to make a thin coating; do not switch to covering the mesh with paper.

How the Recipes Were Created and Sources Consulted
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 slices, with a thickness of 15mm or less. It does not use sake or mayonnaise; instead, flour, egg, and breadcrumbs are applied to both sides. The oil quantity, 175℃ for 15 minutes, flipping the slices, and checking the core temperature are proprietary, untested conditions.

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

Source checked: 2026-09-07

The initial setting is in 5-minute increments. Check the progress based on the elapsed time since heating began; do not use the check time as the unit’s set time.

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