These crispy Japanese-style pork cutlets taste great and are a bit healthier than the deep-fried version.
Low – 2/5 stars
4 pork chops
1 and 1/2 cup panko breadcrumbs
2 tablespoon olive oil
4 boneless pork center loin chops
3 tablespoon flour
1 large egg, beaten
- For the tonkatsu sauce (optional)
2 tablespoon ketchup
1 and 1/2 tablespoon Worcestershire sauce
3 teaspoon oyster sauce
2 and 1/4 teaspoon sugar
1 teaspoon white sesame seeds
Recipe adapted from this recipe on Justonecookbook.com.
- We’ll start by pre-toasting the panko. Heat olive oil in a frying pan or skillet over medium heat. Add panko into the pan and stir until well coated in the olive oil. While stirring often, cook until the panko turns a nice golden color. Remove pan from the heat and allow to cool.
- Prepare two bowls: one with flour, and one with the whisked egg. Season both sides of the pork chops with salt and pepper.
- Working one at a time, dredge a piece of pork in the bowl with the flour and coat it completely. Shake off any excess, then dip the same piece into the bowl with the egg. Finally, take the piece and coat it with the toasted panko. You can press the panko onto the pork to make sure it sticks. Repeat the process with the other pork chops and place the finished pieces onto a baking sheet.
- Bake in the oven at 400 degrees Fahrenheit for 20 minutes. While the pork is cooking, mix all ingredients for the tonkatsu sauce in a small bowl. Serve tonkatsu over rice with a drizzle of tonkatsu sauce on top.