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Tonkatsu (Japanese-Style Crispy Fried Pork Cutlets)
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Prep Time:
20 minutes
Cook Time:
4 minutes
Total Time:
24 minutes
Crispy Japanese pork cutlets rely on coarse panko breadcrumbs for their signature crunch.
Ingredients:
  • 2 boneless pork chops, trimmed of excess fat
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 1 egg
  • 0.5 teaspoon soy sauce
  • 0.25 cup all-purpose flour
  • 0.5 cup panko bread crumbs
  • oil for frying
Instructions:
  • Place the pork chops on a paper towel to soak up excess moisture, then season with salt and pepper.
  • Combine egg and soy sauce in a small bowl and whisk until well blended.
  • On separate plates, place flour and panko. Coat the pork chop in flour, pressing it with your fingers to ensure every part is covered. Flip to coat all sides evenly.
  • Coat pork in egg mixture, then press into panko until fully coated. Repeat with second pork chop.
  • 1. Heat oil in a wide pan or wok over medium-high heat until it reaches 350 degrees F (175 degrees C). Carefully lower a pork chop into the hot oil and fry until the bottom is golden, about 2 to 3 minutes. Flip the chop and cook until the other side is golden and the pork is slightly pink in the center, an additional 2 to 3 minutes. Check with an instant-read thermometer for a minimum internal temperature of 145 degrees F (63 degrees C). Lift the chop and tilt it to let excess oil drip off. Place on a paper towel to drain. Repeat with the second pork chop.

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