Tonkatsu pork

Name: Tonkatsu pork
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 Pork Chops; 100g Flour; 2 Beaten Eggs; 100g Breadcrumbs; Fry Vegetable Oil; 2 tbs Tomato Ketchup; 2 tbs Worcestershire Sauce; 1 tbs Oyster Sauce; 2 tblsp Caster Sugar

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Pork Chops4
Flour100 g
Eggs2
Breadcrumbs100 g
Vegetable Oil
Tomato Ketchup2 tbsp
Worcestershire Sauce2 tbsp
Oyster Sauce1 tbsp
Caster Sugar2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

4 steps · 0 min

1
Remove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness – you can do this using a meat tenderiser or a rolling pin. Once bashed, use your hands to reshape the meat to its original shape and thickness – this step will ensure the meat is as succulent as possible.
2
Put the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls. Season the meat, then dip first in the flour, followed by the eggs, then the breadcrumbs.
3
In a large frying or sauté pan, add enough oil to come 2cm up the side of the pan. Heat the oil to 180C – if you don’t have a thermometer, drop a bit of panko into the oil and if it sinks a little then starts to fry, the oil is ready. Add two pork chops and cook for 1 min 30 secs on each side, then remove and leave to rest on a wire rack for 5 mins. Repeat with the remaining pork chops.

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