A breaded and deep-fried pork cutlet characterizes the common Japanese cuisine of Pork Tonkatsu. The dish is typically made from pork loin or tenderloin which is seasoned, dusted with flour, dipped in beaten egg and rolled in panko crumbs before it is fried until golden brown. The outcome is a juicy, tender cutlet with a crispy crust. Accompanied by steamed rice, shredded cabbage and tonkatsu sauce which is based on Worcestershire sauce and has a tart flavor. There are also variations such as katsu sando where it can be used as filling for sandwiches or served with curry (katsu curry).
Ingredients:
4 boneless pork chops
1/2 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
Salt and pepper, to taste
Vegetable oil, for frying
Tonkatsu sauce (store-bought or homemade)
Instructions:
Season the pork chops with salt and pepper on both sides.
Dredge each pork chop in flour, shaking off any excess.
Dip the pork chops in the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
Heat vegetable oil in a large skillet over medium-high heat.
Carefully place the breaded pork chops in the hot oil and fry until golden brown and cooked through, about 3-4 minutes per side.
Remove the pork chops from the skillet and let them drain on a paper towel-lined plate.
Slice the pork tonkatsu into strips and serve with tonkatsu sauce drizzled on top.
Enjoy your delicious dinner of pork tonkatsu!