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golden sliced pork tonkatsu in a wide horizontal shot, crisp panko crust fanned over shredded cabbage with a swirl of dark sauce, set on a ceramic plate with chopsticks, bright natural light, shallow depth of field, landscape orientation

Tonkatsu

Fried golden to perfection with a crispy panko coating, this pork loin is juicy and sliced to showcase the ideal crust.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 boneless pork loin chops
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 eggs beaten
  • 1 tsp salt
  • 2 cups vegetable oil for frying

Method
 

  1. Pound the pork chops to an even thickness and season both sides with salt.
  2. Dredge each chop in flour, then beaten egg, then press into panko to coat well.
  3. Heat the oil in a deep skillet to about 340 degrees.
  4. Fry the cutlets 3 to 4 minutes per side until deep golden and cooked through.
  5. Drain on a rack, then slice into strips and serve with tonkatsu sauce.

Notes

Let the breaded cutlets rest 5 minutes before frying so the coating sticks.