Tonkatsu

Ingredients List

• 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

Instructions

1. Place the pork chops between two sheets of heavy-duty plastic (resealable freezer bags work well) on a flat surface. Use a meat mallet to pound the pork to about 1/4-inch thickness (approximately 0.75 cm). Season both sides with salt and black pepper.

2. Pour oil into a skillet to a depth of about 1/2 inch (1.25 cm). Heat the oil over medium-high heat until it reaches 375°F (190°C).

3. Set up three shallow bowls: one with flour, one with beaten egg, and one with panko breadcrumbs. Dredge the pork cutlets in the flour, shaking off excess. Dip in the egg, letting any excess drip off, and then coat both sides with breadcrumbs. Tap off any loose crumbs. Arrange the breaded cutlets on a plate without stacking them.

4. Carefully lower the breaded pork cutlets into the hot oil. Fry for about 4 minutes per side, or until golden brown and fully cooked. Remove and place on a plate lined with paper towels to drain excess oil.

Note from the Editor:

The nutritional information provided for this recipe reflects the full amount of breading ingredients. However, the actual amount of breading consumed may vary. We have estimated the oil absorption based on a retention rate of 10% after frying. Keep in mind that the exact amount will depend on factors such as cooking time, temperature, ingredient density, and the type of oil used.

Nutrition Information (per serving)