- 4 boneless pork chops
- 2 large egg, beaten
- 1/2 - 1 cup panko bread crumbs
- 1/2 head cabbage, finely shredded and soaked in cold water
- salt and pepper
- flour for coating
- vegetable oil for frying
- Tonkatsu sauce (my teenagers like Bulldog brand but you can make your own homemade sauce by adding the following ingredients together; 1/2 cup worchestire sauce, 1/4 cup sugar, 1/4 cup soy sauce, 1/4 cup ketchup, 1 tablespoon french yellow mustard, 1/2 teaspoon ground all spice and place in a little pot and heat over medium heat for about 10-15 minutes, cool and serve)
- cooked white rice- short grain
Step 2: Salt and pepper pork chops
Step 3: Dip pork chops in egg and then into the flour mixture, remove excess flour.
Step 4: Dip the floured pork chop back into the egg and then into the panko bread crumbs until well coated. Set aside
Step 5: Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips. (Alternatively you can cut down the fat: Heat about 1- 2 tablespoons oil in frying pan and cook on medium heat on each side until golden brown.)
Step 6: Drain cabbage and dry. (traditionally the cabbage is served plain on the side however if you wish you can drizzle a little sesame oil, rice vinegar, dash of sugar, dash of salt and some white pepper and mix it is super yummy)
Step 7: Serve pork tonkatsu with cabbage, rice and drizzled with tonkatsu sauce on top.
By HWC Magazine