Ingredients

The following ingredients have 2 Servings
  • 2 boneless pork chops (at least 1.25 cm - ½ inch thickness)
  • Salt & Pepper
  • Flour
  • 1 egg + 1/2 tbsp vegetable oil
  • Panko
  • Vegetable oil for deep frying
  • Tonkatsu Sauce to serve

Instruction

  • Spray the panko with a little water and leave it aside to “soften” for 15 minutes. Do not add too much water, just enough to dampen the panko and make it a little softer.
  • Trim the pork chops of any extra fat and make a couple of slits on the connective tissue between the meat and fat so that the pork chops do not curl up when frying.
  • Pound the meat with a meat pounder to tenderize it and season it with salt and pepper.
  • In a large bowl, add ½ tablespoon of vegetable oil for each egg you use and whisk it together. This will prevent the bread coating from detaching while deep frying the meat.
  • Dredge the pork chops in some flour and remove the excess. Dip in the egg mixture. Dredge in panko. After removing the excess panko, press gently and keep aside.
  • Heat the vegetable oil in a wok over medium high heat until it gets to 180°C – 350°F, then deep fry the pork chops. Keep watching the oil’s temperature and make sure it doesn’t go over 180°C – 350°F or else the Tonkatsu will burn.
  • Deep fry for 1 minute on one side and flip to cook the other side for 1 minute.
  • Now take the Tonkatsu out and get rid of the excess oil by holding it vertically for a few seconds. Place it on top of a wire rack and let it rest for 4 minutes. The meat will keep cooking while it rests. Do not cut it open to check if it’s done yet!
  • After resting for 4 minutes, bring the oil back to 180°C – 350°F and deep fry the Tonkatsu for 1 more minute (about 30 seconds on each side).
  • Poke the meat with a chopstick and if clear liquid comes out then it’s done. Drain the oil by holding the Tonkatsu vertically again for a few seconds. Then leave it on the rack for 2 minutes.
  • Cut the Tonkatsu into large pieces by pressing the knife directly down instead of moving it back and forth. This way the breading will not come off.
  • Transfer to a plate and serve immediately.