Tonkatsu (Japanese Pork Cutlet)

Yield: 4 servings

Prep: 15

Cook: 10

Total: 25

These Japanese style pork cutlets come together in just 20 minutes, or less!

4.8 stars (16 ratings)

Ingredients

1 cup vegetable oil
1 pound boneless pork chops
Kosher salt and freshly ground black pepper, to taste
½ cup all-purpose flour
1 large egg, beaten
1 cup Panko* bread crumbs
Cooked rice, for serving
Tonkatsu sauce, for serving

Instructions

Heat corn oil in a large skillet over medium high heat.
Season pork chops with salt and pepper, to taste. Working one at a time, dredge pork chops in flour, dip into egg, then dredge in Panko crumbs, pressing to coat.
Working in batches, add pork chops to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
Serve immediately with rice and tonkatsu sauce, if desired.

Notes

*Panko is a Japanese-style bread crumb and can be found in the Asian section of your local grocery store.

This Tonkatsu (Japanese Pork Cutlet) recipe is brought to you by DAMN DELICIOUS

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