Tonkatsu
Level up dinner with golden and crunchy fried pork cutlet. This tonkatsu recipe is super easy to make and tastes just like from the restaurant.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 center cut pork chops, about 1/2 inch thick
- canola oil
- salt and pepper to taste
- 1/2 cup flour
- 2 eggs, well beaten
- 1 1/2 cups panko bread crumbs
- 1/2 head cabbage, finely shredded
- tonkatsu sauce
Instructions
- 1
Cut two slits about 2 inches apart through the fat and connective tissue on each of the pork chops. Season with salt and pepper to taste.
- 2
In wide heavy bottomed skillet over medium heat, heat about 2-inches deep of oil to about 350 F.
- 3
Place flour in one plate, the bread crumbs in another plate, and the beaten eggs in a bowl. Lightly dredge pork chop in flour, dip in eggs and then roll in bread crumbs, patting down crumbs to fully coat. Repeat with remaining pork chops.
- 4
Add pork chops into hot oil and deep-fry, turning as needed, for about 8 to 10 minutes or until breading is golden and pork is cooked through.
- 5
Remove from pan and drain on a wire rack set over a baking sheet. Let rest for about 2 to 3 minutes before slicing.
- 6
Serve with a generous heap of shredded cabbage and a side of tonkatsu sauce.