Tonkatsu
Crispy panko-breaded pork cutlets served with tangy tonkatsu sauce.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Active
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Cuisine
- japanese
Servings4
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Ingredients
Steps
Season the pork chops with salt and pepper and pound them slightly to an even thickness.
Dust each chop in flour, dip in beaten egg, then coat well in panko breadcrumbs.
Heat about 2 cm of oil in a pan over medium heat.
Fry the cutlets for 3-4 minutes per side until golden brown and cooked through.
Drain on paper towels and let rest for a couple of minutes, then slice into strips.
Mix the ketchup, Worcestershire sauce, soy sauce, and sugar for the sauce.
Serve the sliced cutlets with shredded cabbage, rice, and the sauce on the side.