top of page
Tonkatsu
(Japanese Fried Pork Chops)
​
This dish is one of my wife’s particular favorites and is hugely popular in Japan, particularly for those who have over indulged the night before and who are looking for a comforting dish. I shallow fry my version and finish it in the oven.
Tonkatsu Recipe
Serves: 4
Ingredients
-
Four Boneless Pork Loin Chops
-
Salt
-
Pepper
-
1 Cup Breadcrumbs (I used a mixture of half Panko and half traditional which I find gives the best coverage/crunch ratio)
-
1 Tsp Garlic Powder.
-
2 Eggs
-
1 Cup Flour (Seasoned with Salt & Pepper)
-
Oil for frying (I use Canola Oil)
-
1 Lemon (Juice)
Instructions
-
Place each pork chop between two sheets of plastic wrap and pound until they are about twice the size and half as thick.
-
Season the chops on both sides with salt and pepper.
-
Beat the eggs and season with salt and pepper.
-
Place the breadcrumbs in a wide bowl (big enough to fit the chops) and season with salt and pepper and the garlic powder.
-
Place the flour in a bowl and season with salt and pepper.
-
Dip each chop in the flour, then the egg and then the breadcrumbs ensuring that all the surface gets a coating. You can do this procedure twice if you need to get extra crunch.
-
Place the chops on a plate and in the fridge chill for at least an hour. I find this helps the coating to stick.
-
Remove the chops from the fridge about thirty minutes before you need to cook them.
-
Heat about ½ inch of oil in a deep frying pan. I use my cast iron skillet.
-
Fry each chop for about two minutes on each side, until the crumb coating is golden.
-
Place on a baking tray lined with foil, sprinkle with salt and place in a 350o oven for five-ten minutes. Cooking them this way means that they will be thoroughly done, but the coating will not burn.
-
To serve, sprinkle with salt and a little lemon juice.
-
Slice and serve on top of plain boiled rice, with shredded cabbage and tonkatsu sauce (available now in most supermarkets).
bottom of page