Tonkatsu, or Japanese-style fried pork chops, use panko breadcrumbs to achieve a better crunch. Serve plain with Japanese-style barbecue sauce with Asian noodles or salad on the side.
2 people made this
2 boneless pork chops, trimmed of excess fat
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon soy sauce
2 tablespoons plain flour
50g panko breadcrumbs
oil for frying
Method Prep:20min › Cook:4min › Ready in:24min
Place pork chops on kitchen roll to absorb any excess moisture. Sprinkle with salt and pepper.
Whisk egg and soy sauce together in a small bowl.
Place flour on a small plate and panko breadcrumbsd in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover the entire surface. Turn to evenly coat all sides.
Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko breadcrumbs, pressing in to evenly coat. Repeat process with the second pork chop.
Heat oil in a wide pan or wok on medium-high heat to 175 C. Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the centre, 2 to 3 minutes more. Pick up the chop and hold it on its side for a few seconds to let the oil drip off. Drain on kitchen roll. Repeat with the second pork chop.
Panko is a Japanese-style large breadcrumb that is found in most supermarkets.