Tonkatsu is a popular Asian breaded pork chop recipe that is usually consumed for lunch. This dish is simple and quick to prepare.
Since Tonkatsu is coated with Panko bread crumbs (Japanese bread crumbs), it is important to control the heat while frying the pork so that the bread crumbs do not brown soon while the meat is still uncooked. I usually start with high heat until the oil gets hot and then lower it as I put the pork chop in. This will brown the coating gradually while cooking the pork in the right pace.
Don’t forget to prepare some shredded cabbage. Try to slice the cabbage as thin as you can and then soak it in cold water for 10 minutes. Drain the water before serving the cabbage with the fried pork. One more thing, always serve this with Tonkatsu sauce. The sauce adds more life to this dish. Happy cooking!
Try this Tonkatsu Recipe. Let me know what you think.
- 4 individual portions of boneless pork chops
- 1 cup Panko bread crumbs
- 1 large egg, beaten
- 2 tablespoons all-purpose flour
- 2 cups shredded cabbage
- ¾ cups cooking oil
- Salt and pepper
- Rub some salt and pepper on the pork chops. Let stand for 15 minutes.
- Heat the cooking oil in a frying pan.
- Coat the pork chops with flour and then dip in the beaten egg mixture.
- Coat the pork chop with Panko bread crumbs. Make sure that all sides are completely coated.
- Fry one side of the Tonkatsu in low to medium heat until the color turns golden brown (about 6 to 9 minutes)and them flip to cook the other side.
- Arrange in a serving plate with shredded cabbage and Tonkatsu sauce.
- Serve. Share and enjoy!