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Tonkatsu (Japanese Pork Cutlet)

Tonkatsu (Japanese Pork Cutlet)

Yield: 4 servings
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
These Japanese style pork cutlets come together in just 20 minutes, or less!
4.7 stars (14 ratings)

Ingredients

  • 1 cup vegetable oil
  • 1 pound boneless pork chops
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup Panko* bread crumbs
  • Cooked rice, for serving
  • Tonkatsu sauce, for serving

Instructions

  • Heat corn oil in a large skillet over medium high heat.
  • Season pork chops with salt and pepper, to taste. Working one at a time, dredge pork chops in flour, dip into egg, then dredge in Panko crumbs, pressing to coat.
  • Working in batches, add pork chops to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
  • Serve immediately with rice and tonkatsu sauce, if desired.

Notes

*Panko is a Japanese-style bread crumb and can be found in the Asian section of your local grocery store.