|Pork loin chops||2 Large (thin-cut boneless)|
|Cracked black pepper||To Taste|
|Egg||1 Medium, beaten|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Panko||1 Cup (16 tbs)|
|Vegetable oil||1 Cup (16 tbs) (for deep frying)|
1. Using a meat pounder, pound pork cutlets to 1/2-inch thickness. Season with salt and pepper.
2. Beat egg in a shallow bowl, large enough to fit the pork cutlet. Put the flour and panko on separate plates.
3. Dip the cutlet in flour, coating each side; shake off excess. Then dip the floured cutlet in egg, coating each side; shake off excess.
4. Now put the cutlet into the panko, pressing the panko into the cutlet on each side to coat completely. Repeat for second cutlet.
5. Pour about 3 inches of oil into a deep skillet and heat on medium high. Using leftover panko, drop a small amount into the oil. The oil is ready when it starts to bubble around the panko.
6. Gently slide the cutlet into the oil; be careful because the oil is hot and may spatter. If your pan is not large enough to hold the two cutlets, cook them one at a time. Fry the cutlet until golden brown, about 2 to 3 minutes on each side. Time will depend on the size of your cutlet and your heat.
7. Briefly drain on paper towels.
8. Serve hot. If eating with chopsticks, cut the tonkatsu crosswise in 3/4-inch thick strips before plating. If eating with a fork and knife, you can leave the cutlet whole. You can serve on a bed of cabbage if you like. Accompany with prepared or homemade tonkatsu sauce for dipping.
You can make your own tonkatsu sauce if you can not get it from the Asian store. Combine 1/2 cup ketchup, 2 teaspoons Worcester sauce and 2 teaspoons soy sauce.
Calories 523 Calories from Fat 222
% Daily Value*
Total Fat 25 g38.1%
Saturated Fat 5.5 g27.7%
Trans Fat 0.1 g
Cholesterol 171.2 mg57.1%
Sodium 383.5 mg16%
Total Carbohydrates 39 g13%
Dietary Fiber 1.8 g7.3%
Sugars 1.4 g
Protein 33 g65.9%
Vitamin A 2.3% Vitamin C 0.18%
Calcium 3.9% Iron 12.4%
*Based on a 2000 Calorie diet