Side Pannel
Tonkatsu (Japanese Pork Cutlet)
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Serves: 4 servings
Tonkatsu (Japanese Pork Cutlet)
- Recipe Submitted by Panocha on 10/13/2014
Category: Dinner Party, Main Dish, Pork
Ingredients List
- 1 cup corn oil
- 1 pound boneless pork chops
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup Panko bread crumbs
- Cooked rice, for serving
- Tonkatsu sauce, for serving
Directions
Heat corn oil in a large skillet over medium high heat.
Season pork chops with salt and pepper, to taste. Working one at a time, dredge pork chops in flour, dip into egg, then dredge in Panko crumbs, pressing to coat.
Working in batches, add pork chops to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
Serve immediately with rice and tonkatsu sauce, if desired.
Season pork chops with salt and pepper, to taste. Working one at a time, dredge pork chops in flour, dip into egg, then dredge in Panko crumbs, pressing to coat.
Working in batches, add pork chops to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
Serve immediately with rice and tonkatsu sauce, if desired.
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