Name: Best Pork Tonkatsu
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 4 (1/2"-thick) lean boneless pork loin chops (about 5 oz. each) -; Kosher salt -; Freshly ground black pepper -; 2 large eggs, lightly whisked -; 1 c. all-purpose flour -; 2 c. panko bread crumbs -; 4 tbsp. vegetable oil -; 4 c. very thinly sliced green cabbage, for serving -; Tonkatsu sauce, for serving -; Cooked white rice, for serving -; Lemon wedges, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Best Pork Tonkatsu

1. 4 (1/2"-thick) lean boneless pork loin chops (about 5 oz. each) -

2. Kosher salt -

3. Freshly ground black pepper -

4. 2 large eggs, lightly whisked -

5. 1 c. all-purpose flour -

6. 2 c. panko bread crumbs -

7. 4 tbsp. vegetable oil -

8. 4 c. very thinly sliced green cabbage, for serving -

9. Tonkatsu sauce, for serving -

10. Cooked white rice, for serving -

11. Lemon wedges, for serving -

How to cook deliciously - Best Pork Tonkatsu

1. Stage

Make small cuts inward through the fat cap on each piece of pork; this will help it from curling as you fry it. Working with one loin at a time, lay pork between 2 pieces of plastic wrap or in a resealable plastic gallon bag and place on a cutting board. Use a meat tenderizer or rolling pin to flatten to ¼" thickness. Season on both sides with salt and pepper.

2. Stage

Place eggs, flour, and panko in 3 separate shallow bowls. Working with one at a time, dip pork loin into flour, then eggs, and then panko, pressing to coat.

3. Stage

In a large skillet over medium heat, heat oil. Working in batches, add pork and cook until golden and cooked through, 2 to 3 minutes per side, adding more oil when needed.

4. Stage

Drizzle with tonkatsu sauce and serve with rice, shredded cabbage, and lemon wedges.