Tonkatsu (Japanese Pork Cutlet)

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  • 4 (6-oz.) boneless pork loin chops, pounded to about 1/4-inch thickness
  • Salt and freshly ground black pepper
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 to 1 1/2 cups panko (Japanese breadcrumbs)
  • Vegetable or peanut oil for frying
  • Shredded cabbage for serving
  • Your favorite tonkatsu sauce


Season pork chops with salt and pepper.
Sprinkle flour on a plate, place beaten egg in a shallow bowl or pie dish and spread panko on another plate.
Lightly coat each cutlet in flour, shaking off excess.
Dip in egg, then coat with breadcrumbs, pressing gently to help breadcrumbs stick.
Set breaded cutlets aside.
In a large, high-sided pan, heat about 3 inches of oil to 350°F.
Working in batches, gently place cutlets in oil.
When browned on one side, carefully flip over.
Continue frying until browned and just cooked through (cutlets will float when done).
Remove to a paper towel-lined platter, cover with foil and hold in a warm oven.
Repeat with remaining cutlets (allow oil to return to 350°F between batches).
Serve hot on a bed of shredded cabbage with tonkatsu sauce.

Recipe from Central Market Mill Creek - Culinary Resource Center
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