Tonkatsu (Japanese Pork Cutlet)
Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 4 pieces Boneless pork chops
- to taste Salt
- to taste Pepper
- 0.5 cup Flour
- 2 pieces Eggs
- 1 cup Panko breadcrumbs
- for deep frying Vegetable oil
- 1 head Cabbage, finely shredded
- as needed Tonkatsu sauce
Instructions:
- Preheat the oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Season the pork chops on both sides with salt and pepper.
- Place the flour, egg, and breadcrumbs each in a separate shallow dish. Dredge the pork chops in the flour, shaking off any excess.
- Dip the floured pork chop into the beaten egg, then press into the breadcrumbs. Ensure all sides of the pork chop are coated.
- Fry the breaded pork chops in the preheated oil until they are golden brown on both sides, about 5 to 6 minutes per side.
- Allow the cooked tonkatsu to drain off excess oil using kitchen paper.
- Slice the tonkatsu into thin strips and serve with shredded cabbage and tonkatsu sauce.