This Japanese version of a pork cutlet is both delicious and easy to make. It uses the common breading formula of flour – egg – bread crumbs, but using panko bread crumbs makes it extra crispy.
Tonkatsu is traditionally served over rice with tonkatsu sauce, which is similar to a thick Worchestershire sauce. I also made some mixed peas and carrots to serve with the pork. It’s a really delicious meal!
Tonkatsu (Breaded pork cutlet)
By Jane and Michael’s Gourmet Extravaganza (Adapted from Japanese Cuisine for Everyone)
- Vegetable oil, for deep frying
- 4 thin-cut pork chops (or 2 thick-cut pork chops, sliced in half)
- All-purpose flour
- 1 egg, beaten with 1/2 tsp water
- At least 1/2 cup of panko bread crumbs
- Salt and pepper
- Cooked rice, for serving
Heat 1-2″ of vegetable oil over medium-high heat in a saucepan. (The goal temperature is 340 degrees F, but you can also check the temperature by dropping in a bread crumb or two — if it sizzles, the oil is hot enough.)
Remove any excess fat from the pork chops, and make slits along remaining fat to prevent shrinkage while cooking. Tenderize the pork by pounding it on both sides to an even thickness (I used a potato masher).
Place the flour, egg mixture, and panko crumbs in three separate shallow dishes. Season all three with salt and pepper. Coat each pork chop with flour. Shake off any excess flour and dip into the beaten eggs, turning to coat. Finally, coat with the panko bread crumbs, pressing firmly on both sides to get a thick coating. Repeat with the remaining 3 pieces of pork.
Deep-fry the pork cutlets, turning occasionally, until they are a deep golden brown color on both sides. Remove to a wire rack and pat with paper towel to remove excess grease. Serve over rice and veggies, with tonkatu sauce. Enjoy!