Reviewed: May 8, 2012

i would so make this more often, this is the best repice ive had. Teh family wanted more and there werent enough to go around lol

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posionbites

Reviewed: Feb. 23, 2012

Yum! I just made this for dinner and paired it with katsu sauce recipe that I found on this website too. My family loved it so much. In the process of cooking I added flour with seasoned salt, pepper and garlic powder. Egg mixture was not enough for the 8 chops so I doubled it as well as the panko crumbs with red pepper flakes. After dipping the chops I let them rest in the freezer for an hour or two. Then I fried it in hot vegetable oil with a splash of sesame oil. Have my fire set on low then fry each side for about 5 minutes until golden brown. The only thing that I regret about is I forgot to season the chops with garlic powder and ground ginger, I'll do that again next time though. Thank you Shin98 =)

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Reviewer:

Just_G

Cooking Level: Intermediate

Reviewed: Dec. 11, 2011

Awesome no changes.

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nikki4187

Cooking Level: Expert

Reviewed: Oct. 23, 2011

Loved this. I used 4 pork chops and kept all other measurements the same (based on 8 servings). Whipped up the Tonkatsu/Katsu sauce from this site as well. Delicious.

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Reviewer:

Natausha

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Oct. 19, 2011

my family love it.thank you:)

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Reviewer:

mariapullum

Reviewed: Jul. 3, 2011

Absolutely PHENOMENAL!

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glycerine82

Reviewed: Apr. 25, 2011

I really enjoyed this recipe...my only critique would be to start the oil at a lower temp. I didn't pound out the pork chops so to get them cooked all the way through, the crust was almost burnt. The crust however was wonderfully crisp, it gave the meat a nice crunch.

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SwanSweetie87

Reviewed: Apr. 22, 2011

Delicious! My kids loved it. I, too, made it with the Tonkatsu/Katsu Sauce from this site. This will be a regular!

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Reviewer:

PBODANZA

Reviewed: Apr. 21, 2011

Crunchy goodness. I made a sauce for the chops using soy sauce, woosie sauce, and ketchup. Served over white rice with scallions. Wonderful! Thanks for sharing.

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Reviewer:

JenToBeach

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Apr. 17, 2011

I love this recipe, I would make it twice a month. What helps me a lot too with the preparing is using about 2lbs of the pork scaloppini this is already supper thin and the frying time is fast. My family love them both ways with or without the tonkatsu sauce. We eat it along with hot white rice, finadenni sauce and kimichee. Yum!

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