Recipe by AMYSMEANS
"These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make. Serve with sticky rice and tonkatsu sauce and enjoy! Also great if substituted with chicken breasts."
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4 (4 ounce)
boneless pork chops
salt and ground black pepper to taste
oil for frying, or as needed
panko (Japanese-style bread crumbs)
This was really good. The pork turned out very crispy and light. Service it with Awesome Rice Pilaf and Lucy's Quick Tonkatsu Sauce both from AllRecipes. Great meal. Thanks for posting
We love these pork chops, I use a whole pork loin when it is on sale, lightly freeze and slice very thin(no pounding necessary)...the first time I made them as is and they were good, but missing something. The second time I made them I seasoned the flour with garlic, ginger, salt, and pepper and they were fantastic! Such a small change made such a big difference in flavor!! My 9yr old that rarely eats much meat ate 6 of these...not sure where he put them ;-) Served with jasmine rice, stir fry veggies(frozen bag of stir fry blend + bag frozen broccoli), and buttered potatoes(chinese buffet style)...but the pork chops are always the highlight of the meal!!
This was a great, basic Tonkatsu recipe! I also seasoned the pork chops with garlic and some ground ginger for added flavor. This was served with a salad and Tonton Ginger dressing (found at Wegmans and Costco).
Simple and delicious tonkatsu - it was perfect as is with no alterations. I did take some additional steps with some of my tonkatsu to make it into Katsudon. Amazing!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 156
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