Tonkatsu (Japanese-Style Crispy Fried Pork Cutlets)

Tonkatsu, or Japanese-style fried pork cutlets, depend on an exceptionally coarse panko bread crumb dredge to achieve their signature crisp.

• Preparation Time: 20 mins
• Cooking Time: 4 mins
• Total Time: 24 mins
• Calories: 322 Calories

Ingredients

• 1 egg
• oil for frying
• 2 boneless pork chops, trimmed of excess fat
• 0.25 teaspoon ground black pepper
• 0.25 cup all-purpose flour
• 0.5 teaspoon salt
• 0.5 cup panko bread crumbs
• 0.5 teaspoon soy sauce

Recipe Instructions

Step 1

Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.

Step 2

Whisk egg and soy sauce together in a small bowl.

Step 3

Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.

Step 4

Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.

Step 5

Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.