Crispy Pork Cutlets with Tangy Tonkatsu Sauce

local_grocery_store Ingredients

• 4 Pork loin chops, boneless, about 1 inch thick
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper, freshly ground
• 1 cup All-purpose flour
• 2 Eggs, beaten
• 2 cups Panko breadcrumbs
• 1/2 cup Vegetable oil, for frying
• 1/2 cup Tonkatsu sauce, store-bought or homemade
• 4 cups Cabbage, shredded, for serving
• 4 cups Cooked rice, for serving

restaurant_menu Method

1. 1.Season the pork chops with salt and pepper on both sides.
2. 2.Dredge each pork chop in flour, shaking off any excess.
3. 3.Dip the floured pork chops into the beaten eggs, then coat them with panko breadcrumbs, pressing gently to adhere.
4. 4.Heat vegetable oil in a large skillet over medium-high heat.
5. 5.Fry the pork chops in the hot oil for about 4-5 minutes per side, or until golden brown and cooked through.
6. 6.Transfer the cooked pork chops to a paper towel-lined plate to drain excess oil.
7. 7.Slice the pork chops into thin strips.
8. 8.Serve the crispy pork cutlets with tonkatsu sauce, shredded cabbage, and cooked rice.
9. 9.Enjoy!

lightbulb_outline Tips

• chevron_rightFor extra crispiness, refrigerate the breaded pork cutlets for 30 minutes before frying.
• chevron_rightMake your own tonkatsu sauce by combining ketchup, Worcestershire sauce, soy sauce, and sugar.
• chevron_rightServe the cutlets with a side of pickled ginger for added flavor.
• chevron_rightGarnish with chopped green onions for a pop of freshness.