Tonkatsu#
Fried pork bliss. Simple. Delicious.
Ingredients#
- 4oz - 8oz pork chop (I prefer rib cut chops)
- Flour
- Beaten eggs
- Panko
Steps#
- Using a deep frier or dutch oven, pre-heat enough frying oil to submerge your pork chop in to 350 F.
- Wrap the pork chop in plastic wrap or butcher’s paper. Beat (with a meat mallet, rolling pin, etc) until it is between a quarter and a half inch thick. If desired, salt and pepper the pork for seasoning. It isn’t necessary but can add some flavour.
- Put your flour, beaten egg, and panko into three separate dishes.
- Gently put the pork in the flour and coat with the flour, making sure to cover both flat sides and the ends. Shake off any excess flour.
- Still being gentle, dip the flour covered chop in the egg until it is coated. (Can repeat the flour egg combination another time if desired)
- Put the egg covered chop on to the panko. Put some panko on top of the chop. Press firmly into the panko. Flip and repeat.
- Gently lower the pork chop into the oil. Let cook for 1.5-2 minutes and then flip. Cook for another 1.5-2 minutes. Total cooking time should be 3-4 minutes but no longer.
- Remove tonkatsu from oil and place on a paper towel coverd rack to let the oil dry out.
Can be served hot or cold, your choice.