Tonkatsu is a Japanese pork schnitzel that is traditionally served with tonkatsu sauce, a thicker and fruitier version of Worcestershire sauce. Boneless pork chops are coated in panko breadcrumbs for the ultimate crispy indulgence. Panko can be substituted with regular breadcrumbs, however the result won't be the same. These Japanese breadcrumbs are widely available in the Asian section of most major supermarkets these days.
Serves: 2 | Prep time: 20 minutes | Cooking time: 10 minutes
2 pork chops
Salt & pepper
1½ tbsp flour
1 egg beaten
⅔ cup panko breadcrumbs
Lard, tallow or oil for deep frying
Tonkatsu sauce (see note)
1. If there is connecting tissue separating red meat and a band of fat, cut the tissue every 2-3cm (1”). This will prevent the meat from curling when cooked. If the pork chop has the bone in, simply remove it. Lightly pound the pork to tenderise.
2. Sprinkle with salt and pepper on both sides of meat.
3. Coat the meat with flour, then egg, then breadcrumbs.
4. Heat the fat oil to 170°C and fry the meat for 2 minutes. Turnover and fry further 2 minutes until it becomes golden brown.
5. Turn over again and fry for about 1 minute until deep golden brown, then put aside on kitchen paper.
6. Cut each tonkatsu into strips and serve with shredded cabbage and tonkatsu sauce.
Tonkatsu is traditionally served with tonkatsu sauce, a thicker and fruitier version of Worcestershire sauce. I use Bulldog brand tonkatsu sauce, you will find it in most Asian grocers. I purchased ours online from Asia Market which is based in Dublin (click on the link).