Tonkatsu Japanese Pork Cutlet

Unique Pork Cutlet.

• Difficulty: Easy
• Category: Dinner, Light Dinners, Lunch, Meal Times, Pork, Recipes, Summer Recipes
• Cuisine: African, Chinese, European, Italian/USA, Mediterranean, South African
• Cooking Method: Stove Top

Ingredients

INGREDIENTS:

• 1 cup Vegetable Oil
• 450 g Boneless Pork Chops
• Kosher Salt ((For Taste))
• Ground Black Pepper ((For Taste))
• 1/2 cup Cake Flour
• 1 Large Eggs ((Beaten))
• 1 cup Panko Breadcrumbs
• Cooked Rice ((For Serving))
• Tonkatsu Sauce ((For Serving))

Instructions

METHOD:

1. 1. Heat Corn Oil in a large skillet over medium high heat.
2. 2. Season Pork Chops with Salt & Pepper to taste. Working one at a time dredge Pork Chops in Flour dip into Egg, then dredge in Panko Crumbs pressing to coat.
3. 3. Working in batches add pork chops to the skillet 2 or 3 at a time and cook until evenly golden and crispy for about 3 to 4 minutes on each side. Transfer to a paper towel-lined plate.
4. 4. Serve immediately with Rice and Tonkatsu Sauce (Woolworths), if desired.