- 2 boneless pork chops, trimmed of excess fat
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 egg
- 1/2 teaspoon soy sauce
- 1/4 cup all-purpose flour
- 1/2 cup panko bread crumbs
- oil for frying
- Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
- Whisk egg and soy sauce together in a small bowl.
- Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
- Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
- Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.
05/19/2018
recipepes.com
Tonkatsu (Japanese-Style Crispy Fried Pork Cutlets), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
