On today’s blog, I thought I would share my version on Tonkatsu, which is a Japanese dish that consists of a breaded, deep-fried pork cutlet.
Since I am not Japanese, this will not be the traditional Tonkatsu you would have in an authentic restaurant or in Japan but it’s still pretty good!
- Boneless pork chops, pounded to a centimeter thick (I used 4 boneless pork chops)
- Salt & Pepper
- 1 Egg
- 1 cup of Panko
- Garlic Salt
- Lemon Pepper
Season the pounded pork chops with salt & pepper, garlic salt and lemon pepper.
Dust with flour and make an even coating.
Add a small amount of oil into your skillet over medium heat. If you throw in a small Panko breadcrumb in and it sizzles, that’s how you will know if it is ready.
In two separate bowls, prep the egg and Panko breadcrumbs.
Dip the pork into the egg to coat. Make sure to coat it well!
Next, take the coated pork chop and dip into the Panko. Toss in a few times or press down to make sure it has a good coating.
Once coated, lay the pork chops in the skillet with hot oil for 5-6 minutes or until golden brown. Flip and cook on the other side for another 5-6 minutes.
After they are fully cooked, place them on a plate lined with paper towels to drain excess oil.
Slice your Tonkatsu and serve with shredded green cabbage, white rice or noodles and enjoy!