Pork Tonkatsu
A delicious recipe for Japanese-style pork tonkatsu that is twice-dredged in egg for an even and crispy coating.
Servings 3
Calories 374kcal
Ingredients
- 3 pork chops pounded thinly
- ½ teaspoon sea salt
- ¼ teaspoon black papper
- 2 large eggs
- ½ C all-purpose flour
- 1 ½ C panko breadcrumbs
For frying:
- 1 C peanut oil or high smoke-point oil
To serve:
- steamed rice
- 1 C green cabbage thinly sliced
- ponzu sauce or katsu sauce
Instructions
- Line up 3 shallow bowls in a row.
- In the first bowl, add in the eggs and beat lightly. Season with a little salt and pepper.
- In the second bowl, add in the flour. Season with a little salt and pepper.
- In the third bowl, add in the panko breadcrumbs and again, season with a little salt and pepper.
- Season the flattened pork chops with salt and pepper on both sides.
- Heat oil in a frying pan over medium high heat. Check that the oil temperature reaches 350F.
- Dip the pork chop into the egg on both sides, letting any excess drip off before moving over to dredge in the flour.
- Dip again into the egg, and dredge with the panko breadcrumbs on both sides.
- Slowly add the breaded pork chop into the hot oil and fry for 2-3 minutes on each side, until golden brown. Internal temperature should reach 160F.
- Repeat with the remainder.
- Serve with steamed rice, thinly sliced cabbage, and ponzu or katsu sauce.
Nutrition
Calories: 374kcal | Carbohydrates: 23g | Protein: 37g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 717mg | Potassium: 639mg | Fiber: 2g | Sugar: 3g | Vitamin A: 187IU | Vitamin C: 9mg | Calcium: 90mg | Iron: 3mg