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Tonkatsu

My dear friend, Junie Obi's mom owned a food stand and served this traditional Japanese dish known as Tonkatsu. She shared the recipe for these breaded pork cutlets with me years ago. They continue to be a favorite. —Yuko Shibata, Monterey Park, California
  • Total Time
    Prep: 20 min. Cook: 5 min.
  • Makes
    4 servings

Ingredients

  • 4 boneless pork loin chops (6 ounces each)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon garlic salt
  • 2 large eggs
  • 2 cups panko bread crumbs
  • Oil for deep-fat frying
  • SAUCE:
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon sugar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons prepared hot mustard

Directions

  • Flatten pork chops to 1/4-in. thickness. In a shallow bowl, combine flour and garlic salt. In a separate shallow bowl, whisk eggs. Place bread crumbs in a third bowl. Coat pork with flour mixture, then dip in eggs and coat in crumbs.
  • In an electric skillet, heat 1/4 in. of oil to 375°. Fry pork chops until crisp and juices run clear, 2-3 minutes on each side. Drain on paper towels.
  • Meanwhile, in a small bowl, combine the sauce ingredients; serve with pork.
Nutrition Facts
1 pork chop with 2 tablespoons sauce: 527 calories, 29g fat (5g saturated fat), 188mg cholesterol, 1271mg sodium, 25g carbohydrate (9g sugars, 1g fiber), 39g protein.

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