Tonkatsu - Deep fried breaded pork chop

One of the main ingredients in this recipe is panko which is flaky breadcrumbs used in Japanese cooking. The biggest difference between panko and standard breadcrumbs is that panko doesn't contain the crust of the bread and the breadcrumbs are bigger in panko. Seemingly panko absorbs less oil than standard breadcrumbs!

You can get a packet of panko in most Asian supermarkets. If you can't easily source ready-made panko then you can easily make your own or just use standard breadcrumbs. To make panko just remove the crust from a few slices of white bread. Then tear the bread into small flake like pieces. Place on a baking tray in a low heated oven until the bread is completely dry but it shouldn't turn a golden brown colour. Then store in an airtight container.

Ingredients:

2 pork chops/ cutlets

Salt and pepper for seasoning
Flour for coating
1 egg, beaten

Panko (flaky breadcrumbs)

Rapeseed oil for frying

White cabbage (optional)

Bulldog Tonkatsu Sauce for serving (optional)

Instructions:

1. Cut the fat off the pork chops if you prefer not to eat the fat. 
2. Make small cuts all around the edge of the pork chops.
3. Season the pork chops with salt and pepper. 
4. Coat the pork chops in flour (shaking off any excess flour).
5. Dip the pork chops in the beaten egg. 
6. Finally coat in panko (rub the panko gently onto the pork chops).
7. Heat the oil in a heavy based saucepan to 170 degrees Celsius.
8. Place a bit of panko into the oil to check if the oil is hot enough. 
9. Gently place the breaded pork chop into the oil. Fry for a few minutes until the panko turns a nice golden brown colour and then turn the breaded pork chop and fry for a few more minutes.
10. Remove the pork chop from the oil and place on kitchen towel.
11. Cut the pork chop into bite size pieces while it's still hot. 
12. Serve on a bed of finely cut white cabbage and drizzle Bulldog Tonkatsu Sauce over the Tonkatsu.

How to eat:

To enjoy a complete Japanese tonkatsu meal experience serve with a bowl of Japanese rice, a bowl of Japanese miso soup and Japanese pickled vegetables.

Tips:

1. If you like a nice thick breadcrumb on the pork chop then after coating the pork chop in flour, egg and panko coat it in egg and panko again to get a double breadcrumb coating!
2. Breast of chicken goes really well in this recipe also!

Why not:

Serve with Japanese curry sauce rather than tonkatsu sauce.