Tonkatsu - Asian-Style Pork Chop Recipe
"This is using Panko, which is Japanese bread crumbs (really light and airy, more so than crackers), and thinly sliced boneless pork chops."
I did not follow this recipe to a T, but my family gobbled up every bite. I had 2 huge boneless, skinless pork chops (from Costco) that were about 1-1/2 inches thick, so I sliced them accordingly and that's what I used. I first dipped them in parmesan cheese, then egg and then the Panko. They turned out great and my son ate more than I expected. I made some tonkatsu sauce, which I did not care for. Would probably make this again. Thanks for sharing.
Very tasty recipe...marinating and tenderizing (pounding) before making it helps. Also, the CUT of meat you use is KEY. If it is dry, you prob used cheap meat. In Japan we have HIRE (white meat) and ROSU (dark meat) - even good quality white meat will be super juicy. Of course this dish does not stand alone - you NEED sauce! The Japanese do not eat this without sauce...it would be the unthinkable. Please try authentic Tonkatsu sauce, or...if in a pinch, some A1 steak sauce. Don't try it w/out some dressing, otherwise it is pointless to make it. :( Served with thinly sliced lettuce salad, mini tomatoes for presentation...great. Lettuce reduces...er compliments the greasiness of the fried meat. Also, if you have non-meat lovers, the same technique can be used for SHRIMP. Very tasty...but be sure to cut the tail to prevent juices from flying, and make incisions along the body to make the shrimp stand straight after frying. Fat-concerned folks: please fry panko in oil...then do like 'shake and bake'
I used tenderloin pork and I pounded the pork into a thinner cutlet and then did the coating. They were excellent. I plan on making them again.
Incredible!!! I've been wanting to make this using the Panko crumbs which I've never used! I finally bought Panko crumbs on line and I will NEVER NEVER EVER go back to using regular breadcrumbs!!!! I've been expermenting with these crumbs now whenever breadcrumbs are called for and these Panko crumbs ROCK!!!! Thanks submitter! Update: Since discovering Panko crumbs I found a recipe for chicken on this site called Ashley's Chicken Katsu with Tonkatsu Sauce - It is also a 5 star+ recipe and the Tonkatsu sauce is also great with these pork chops. I've actually had these in a Japanese restaurant with the sauce!
This was ok, but definitely use THIN cut pork chops, otherwise your panko will burn before your chops are cooked. Also, could use some extra seasoning either on the chops before dipping, or in the panko.
This tastes great! As many reviewers mentioned, it is important to lightly coat the chops in four, egg then the panko so the coating will stick. Do let the coated chops sit for the optional time before frying as it really helps the coating stick! I didn't pound out my chops (forgot) but as they were only slightly thicker than 1/4 inch (maybe about 1/2 inch) I just cooked them at a lower temperature for a little longer. I seasoned the flour with seasoned salt, pepper and garlic powder. I also added a little hot sauce (splash or two) to the egg mixture and left the panko plain. Serve this with 'Tonkatsu/Katsu' sauce from this site, it's great!
This recipe was enjoyed by the entire family. Served with a tangy tonkatsu sauce & rice, there were no leftovers. Looking fwd to making them again, but i'll get more panko next time.