Tonkatsu (Fried Pork Cutlets)

I love having crispy panko crusted Katsu Don, fried pork, brown rice and a vegetable. The tender seasoned pork has that extra crunch from the panko bread crumb.

Adapted from and Wall Street Journal
  • 2 boneless pork chops
  • 1 large egg, beaten
  • 1/2 cup panko bread crumbs
  • salt and pepper
  • vegetable oil for frying
  • Tonkatsu sauce
Cut the edge of pork chops in several places so the pork doesn’t shrink when fried. Season with salt and pepper. Dip the pork in beaten egg. Coat pork with panko and pat well. Heat oil for deep-frying in a deep pan to around 340 degrees F and deep-fry breaded pork for a few minutes. Turn the pork over and fry a few more minutes or until cooked through and browned. Remove pork from the oil and drain on paper towels. Pour some tonkatsu sauce over them before eating.
Panko breaded pork

Tonkatsu frying

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