Tonkatsu
Ingredients
- 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
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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 ¼-inch thickness (about .75 cm). Season with salt and black pepper.
- Pour ½ inch (1.25 cm) oil into a skillet; heat over medium-high heat to 375 degrees F (190 degrees C).
- Meanwhile, place flour, egg, and panko bread crumbs into 3 separate bowls; beat egg. 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 plated to drain.
Source
Original recipe: View Original