If you're looking for a delicious and easy-to-make Japanese dish, try this Tonkatsu Pork Cutlet recipe. This dish is made with tender pork cutlets that are breaded and fried until golden brown. The result is a crispy, savory, and satisfying meal that will leave your taste buds wanting more.
Ingredients:
- 4 boneless pork chops (1/2 inch thick)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Begin by seasoning the pork chops with salt and black pepper. Then, place the flour, beaten eggs, and panko breadcrumbs into separate shallow dishes. Dip each pork chop into the flour, shaking off any excess. Next, dip the pork chop into the beaten eggs, making sure to coat both sides. Finally, coat the pork chop in the panko breadcrumbs, pressing the crumbs onto the meat so they adhere well.
Heat a large skillet over medium-high heat and add enough vegetable oil to cover the bottom of the pan. Once the oil is hot, carefully add the breaded pork chops to the pan, making sure not to overcrowd them. Fry the pork chops for 3-4 minutes on each side or until they are golden brown and crispy. Remove from the pan and place on a paper towel-lined plate to drain any excess oil.
To serve, slice the Tonkatsu Pork Cutlet into thick pieces and serve on a bed of shredded cabbage with a side of steamed rice. Drizzle the top of the pork cutlet with tonkatsu sauce, which is a sweet and savory sauce made with ketchup, Worcestershire sauce, soy sauce, and sugar. Enjoy!
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