This traditional meal is typically served in sandwiches or with curry, but it's delicious on its own, too. Be sure to serve this with a bowl of tonkatsu sauce, or Japanese barbecue sauce, for dipping.
Tonkatsu recipe (Japanese pork cutlet)
- 1 cup corn oil
- 1 pound boneless pork chops
- Kosher salt
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Cooked rice, for serving
- Tonkatsu sauce, for serving
- In a large skillet over medium-high heat, heat oil.
- Season pork chops with salt and pepper, to taste.
- Dredge each pork chop in flour, dip into the egg, then dredge in the panko, pressing to adhere to the meat.
- Working in batches, add the pork chops to the hot oil, 2 or 3 at a time, depending on size of pan, and fry until evenly golden brown and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
- Serve immediately with rice and tonkatsu sauce, if desired.
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