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 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
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon sugar
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons prepared hot mustard
- 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.
Originally published as Tonkatsu in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p201
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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