Tonkatsu

Season the chops with salt and pepper, and fry until the chops are well browned on the outside and juices run clear, about 5 minutes each side depending on thickness.

Recipe Summary Tonkatsu

These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make. Serve with sticky rice and tonkatsu sauce and enjoy! Also great if substituted with chicken breasts.

Ingredients | Pork Chop Recipes Pan Fried

4 (4 ounce) boneless pork chops

salt and ground black pepper to taste

2 cups oil for frying, or as needed

¼ cup all-purpose flour

1 egg, beaten

¾ cup panko (Japanese-style bread crumbs)

Directions

Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a 1/4-inch thickness (about .75 cm). Season with salt and pepper to taste.

Pour oil into a skillet about 1/2 inch (1.25 cm) deep. Heat the oil over medium-high heat to 375 degrees F (190 degrees C).

Place the flour, egg, and panko crumbs in separate bowls. Coat each cutlet in flour, then egg, and finally in bread crumbs. Tap off any loose crumbs.

Fry the cutlets until golden brown and cooked through, about 4 minutes per side. Drain on paper towels.

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Info | Pork Chop Recipes Pan Fried

prep: 20 mins cook: 20 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Tonkatsu

World Cuisine Recipes, Asian, Japanese,