Time 40m Yield 4 Number Of Ingredients 6 Steps:
Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a 1/4-inch thickness (about .75 cm). Season with salt and pepper to taste. Pour oil into a skillet about 1/2 inch (1.25 cm) deep. Heat the oil over medium-high heat to 375 degrees F (190 degrees C). Place the flour, egg, and panko crumbs in separate bowls. Coat each cutlet in flour, then egg, and finally in bread crumbs. Tap off any loose crumbs. Fry the cutlets until golden brown and cooked through, about 4 minutes per side. Drain on paper towels.
Time 30m Yield 4 servings Number Of Ingredients 24 Steps:
For the sauce: In a small glass bowl, whisk up dry mustard and granulated garlic into the Worcestershire, soy sauce and honey. Stir in the ketchup. For the slaw: In a medium glass bowl, whisk up dry mustard, ginger, garlic, soy, honey, vinegar and oil. Quarter, core and mandoline cabbage. Add to dressing and toss. Stack and very thinly slice shiso. Mandoline radish, add and toss with cabbage. For the pork: Pound out pork with bumpy side of meat mallet to 1/8-inch thick, or pound out pork with flat mallet and prick both sides of cutlets with tines of fork. Season both sides of cutlets with salt and pepper. Set up breading and fry station: shallow dishes of flour; beaten eggs; panko mixed with sesame seeds; large frying pan with 1/4-inch oil; wire rack in rimmed baking sheet over paper towels or parchment paper for draining. Bread pork in flour, shake off, dip in egg, drain excess, press in panko. Cook chops until crisp and golden, 5 minutes, turning once. Drain. Serve chops garnished with sesame seeds and chives, sauce spooned across chops and slaw alongside.
Time 25m Yield 4 Number Of Ingredients 10 Steps:
Gather the ingredients. Cut the edge of the pork chops in several places. Season with salt and pepper. Set up a breading station with 3 shallow dishes. Place flour in the first dish, lightly beaten egg in the second dish, and panko breadcrumbs in the third dish. Coat each pork chop generously with flour, shaking any excess off. Dip pork into beaten egg. Coat pork with panko breadcrumbs and set aside on a platter. In a deep pan, heat the canola oil to around 340 F as measured on a frying thermometer. Deep-fry breaded pork for 5 to 6 minutes. Turn pork over and fry about 5 more minutes or until cooked through and browned. Remove pork from oil and drain on paper towels. While pork is resting, finely shred green cabbage and soak in ice-cold water. Drain shredded cabbage well. Cut each tonkatsu lengthwise into small pieces and serve on plates with a side of the shredded cabbage. Drizzle some of the tonkatsu sauce over tonkatsu before eating. Serve karashi (hot Japanese mustard) on the side if you prefer. Enjoy.
Yield 4 servings Number Of Ingredients 16 Steps:
Season the pork chops on both sides with salt and pepper. Cut a large slit through the side of the pork chops. Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half. Repeat with the remaining pork chops. Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs. Repeat with the other pork chops. Heat oil over medium-high heat until about 360°F (185˚C). Fry the pork chops one at a time until golden brown, then drain on a paper towel. Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil. Lower the heat and simmer for about 10 minutes. Add the curry paste, then stir until dissolved. Cook for another 10 minutes on low heat, then set aside. Slice the pork cutlets into ½-inch (1-cm) slices. To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. Enjoy!
Time 24m Yield 4 Number Of Ingredients 8 Steps:
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.
Time 26m Number Of Ingredients 9 Steps:
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. 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. 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. While the pork is resting, make the sauce by whisking the ingredients together, adding a splash of water if it’s particularly thick. Slice the tonkatsu and serve drizzled with the sauce.
More about “pork tonkatsu recipes”
Time 25m Yield 4 serving(s) Number Of Ingredients 12 Steps:
In a saucepan, bring the ketchup, applesauce, worcestershire sauce, soy sauce, dijon mustard and rice vinegar to a simmer, transfer to a bowl and let cool. Put the flour, egg whites and panko in 3 separate bowls. Dredge the pork in the flour, then the egg white, followed by the panko, pressing the crumbs to adhere. In a large skillet, heat 2 T oil over moderate heat. Add the cutlets and cook until golden brown, about 5 minutes. Brush the remaining oil on the cutlets, flip and cook until golden and cooked through, about 5 minutes longer. Transfer the tonkatsu to a work surface and cut into strips. Serve with rice and the dipping sauce. NOTE: The sauce can be refrigerated for up to a month.
