Tonkatsu
A delicious Japanese pork cutlet that is crispy on the outside and tender on the inside, perfect with a side of rice or salad.
Ingredients
- boneless pork chops (4 ounce)
- salt (0 )
- ground black pepper (0 )
- oil for frying (2 cups)
- all-purpose flour (0.25 cup)
- egg (1 )
- panko bread crumbs (0.75 cup)
Instructions
- Place pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a 1/4-inch thickness (about .75 cm). Season with salt and black pepper.
- Pour oil into a skillet until 1/2 inch (1.25 cm) deep; heat over medium-high heat to 375 degrees F (190 degrees C).
- Place flour, egg, and panko bread crumbs into 3 separate bowls. Dredge pork cutlets in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; tap off any loose crumbs. Place breaded cutlets, unstacked, onto a plate.
- Lower cutlets carefully into the hot oil. Fry until golden brown and cooked through, about 4 minutes per side. Transfer to a paper-towel-lined plate to drain.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 290
- fat: 17 g
- sats: 4 g
- carbs: 20 g
- fibre: 0 g
- protein: 17 g
- salt: 0.136 g