I haven’t had a good tonkatsu in a while, and when I was able to get a good two pounds of center cut pork chops for only $7, it was pretty much a foregone conclusion as to what I was gonna do with them. 😛
This recipe is a lot more approximate than my other recipes, because how much of the coating you use/how long you fry the pork for is entirely dependent on the thickness of the pork chops that you get. The general rule is bowlfuls of flour and panko, and one beaten egg to start, and if you need more, add more. For frying, be sure you have a good half-inch of oil in the pan.
Makes however many pork chops you have on had
- pork chops
- egg, beaten
- vegetable oil for frying
Pour your vegetable oil into a large frying pan, at least a half-inch deep, and heat it over medium. While the oil heats, make your tonkatsu assembly line; fill a bowl with flour, one with your beaten egg, and one with panko. To cut down on mess, be sure the panko bowl is the one closest to the pan, the egg in the middle, and the flour bowl closest to wherever you have your meat.
Once your oil is heated, take your pork chop, coat it in flour, then dip it in egg, and then dunk it in the panko, so that the entire chop is covered. Then, place it in the oil, and fry until each side is golden brown (how long this will take is dependent on how thick your chop is). Repeat this process until you run out of meat, and if you run out of anything in the bowls, just add more.
And even after each side is golden brown, don’t be afraid to cut it open and check that the center is actually done; I’ve done this a few times, and occasionally, it’s still pink in the middle, and trust me, that’s not something you want.
Once they’re done, add some katsu sauce, maybe serve over some rice, and enjoy!