The husband is a die-hard fan of my Chicken Katsudon as he feels the panko breadcrumbs really give the meat an incredible crunch when fried. I don’t really prepare fried food that often at home but when I do, I let him indulge to his heart’s content, lol. So when I saw some really nice slabs of pork loin chops at Cold Storage, I decided to grab two to make some tonkatsu. Found a recipe for a tangy and sweet sauce to go with the pork cutlets too. Tender, moist on the inside. Crispy and crunchy on the outside. We loved it! Enjoy!
Tonkatsu (Japanese Pork Cutlet) Recipe
Ingredients (serves 2)
2 boneless pork loin chops
3/4 cup panko breadcrumbs
1/2 cup plain flour
1 large egg, beaten
salt & freshly cracked black pepper
vegetable oil for frying (I use sunflower oil)
1 tomato, quartered
Sauce: (combine in a bowl)
3 tbsp tomato ketchup
2 tbsp Worcestershire sauce
1 tbsp sugar
1 tsp Dijon mustard
1 tsp mirin
1/2 tsp garlic powder
1 tsp light soy sauce
1. Season both sides of the pork chops with salt and pepper. Dredge the pork chop in flour and then dip in the egg mixture. Coat fully with panko breadcrumbs.
2. Shallow fry the pork chop till exterior is golden brown and crispy. Drain on kitchen towels to remove the excess oil.
3. Place the pork chop on top of the shredded cabbage, garnished with tomato wedges. Pour the sauce over the pork chop and serve with steamed rice.
Sauce recipe adapted from Serious Eats