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.

A plate of Tonkatsu garnished with parsley by Simon Majumdar

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).

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SIMON MAJUMDAR

Tonkatsu

(Japanese Fried Pork Chops)

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).

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