For best results, use fresh panko bread crumbs. They provide a superior light and crispy texture compared to regular bread crumbs. Pounding the pork chops slightly thinner before coating can help them cook more evenly and quickly. Do not overcrowd the skillet when frying, as this will lower the oil temperature and result in soggy Tonkatsu. Work in batches if necessary. If you don't have a thermometer, you can check for doneness by cutting into the center of a chop. The meat should be opaque and the juices should run clear.
Tonkatsu (Japanese Pork Chop)
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PREP TIME25 mins
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COOK TIME10 mins
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TOTAL TIME40 mins
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SERVING8 People
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VIEWS496
Experience the irresistible crunch of Tonkatsu! This classic Japanese dish features tender pork cutlets coated in a light and airy panko breading, fried to golden perfection.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol109 mg
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Protein28 g
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Saturated Fat4 g
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Sodium199 mg
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Sugar0 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium bowl, whisk together the eggs, milk, minced garlic, salt, and pepper until thoroughly combined. Pour the panko bread crumbs into a shallow dish. (5 minutes)
02 Step
Recipe View Dredge each pork chop in the egg mixture, ensuring it's fully coated. Then, press the chop into the panko crumbs, coating both sides evenly. For an extra crispy crust, dip the chop back into the egg mixture and then into the panko crumbs again. Place the coated pork chop on a plate and repeat with the remaining chops. If time allows, let the coated chops rest for about 10 minutes to help the breading adhere better. (20 minutes)
03 Step
Recipe View Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it reaches approximately 350°F (175°C). You can test the oil's readiness by dropping a few panko crumbs into the oil; they should sizzle and turn golden brown quickly. (5 minutes)
04 Step
Recipe View Carefully place the coated pork chops into the hot oil, ensuring not to overcrowd the skillet. Fry the chops for about 4-5 minutes per side, or until they are golden brown and cooked through. The internal temperature of the pork should reach 145°F (63°C). (15 minutes)
05 Step
Recipe View Remove the fried pork chops from the skillet and place them on a wire rack or a plate lined with paper towels to drain excess oil. (2 minutes)
06 Step
Recipe View Serve immediately with your favorite Japanese sides, such as shredded cabbage, steamed rice, and Tonkatsu sauce.
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Please Rate
Rylee Weber
Sep 21, 2024Great recipe! Easy to follow and the results were restaurant-quality.
Rigoberto Jacobson
Dec 13, 2022The double coating of panko really makes a difference. It creates such a satisfying crunch!