Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

Tonkatsu

My dear friend, Junie Obi, shared the recipe for these breaded pork cutlets years ago. Her mom owned a food stand and served this traditional dish.—Yuko Shibata, Monterey Park, California

4 ServingsPrep: 20 min. Cook: 5 min.

Ingredients

4 boneless pork loin chops (6 ounces each)
3 tablespoons all-purpose flour
1 tablespoon garlic salt
2 eggs
2 cups panko (Japanese) bread crumbs
Oil for deep-fat frying
SAUCE:
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon reduced-sodium soy sauce
2 teaspoons prepared hot mustard

Directions

Flatten pork chops to 1/4-in. thickness. In a shallow bowl, combine
flour and garlic salt. In a separate shallow bowl, whisk eggs. Place
bread crumbs in a third bowl. Coat pork with flour mixture, then dip
in eggs and coat in crumbs.
In an electric skillet, heat 1/4 in. of oil to 375°. Fry pork
chops for 2-3 minutes on each side or until crisp and juices run
clear. Drain on paper towels.
Meanwhile, in a small bowl, combine the sauce ingredients; serve with
pork. Yield: 4 servings.

2 of 2

Tonkatsu (continued)

Nutrition Facts: 1 pork chop with 2 tablespoons sauce equals 527 calories, 29 g fat (5 g saturated fat), 188 mg cholesterol, 1,271 mg sodium, 25 g carbohydrate, 1 g fiber, 39 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer