Ingredients with Measurements:
- 4 boneless pork chops (1 inch thick)
- 1 cup all-purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
Special Equipment Needed:
- Meat mallet
- Deep-fry thermometer
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. Place the pork chops between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness of ½ inch.
3. Season the pork chops with salt and pepper.
4. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
5. Dredge each pork chop in flour, shaking off any excess.
6. Dip the pork chops in the beaten eggs, then coat them in the panko breadcrumbs.
7. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F on a deep-fry thermometer.
8. Fry the pork chops in the hot oil until golden brown and crispy, about 3-4 minutes per side.
9. Transfer the pork chops to a baking sheet and bake in the preheated oven for 10-15 minutes, until fully cooked.
10. Serve hot with your favorite tonkatsu sauce and garnishes.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Fry oil temperature: 350°F
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 450 per serving
- Fat: 22g
- Carbohydrates: 31g
- Protein: 32g
Substitutions for ingredients:
- Pork chops can be substituted with chicken breasts or tofu for a vegetarian option.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed cornflakes.
Variations:
- Add grated Parmesan cheese to the panko breadcrumbs for extra flavor.
- Use a different seasoning blend for the flour, such as garlic powder or paprika.
- Serve with a side of Japanese-style coleslaw or pickled vegetables.
Tips and Tricks:
- Use a meat mallet to pound the pork chops to an even thickness for even cooking.
- Make sure the oil is at the right temperature before frying to ensure a crispy crust.
- Use a wire rack to cool the fried pork chops and prevent them from getting soggy.
Storage Instructions:
- Leftover tonkatsu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat tonkatsu, place it in a preheated oven at 350°F for 10-15 minutes, until heated through.
Presentation Ideas:
- Serve tonkatsu on a bed of shredded cabbage for a classic presentation.
- Garnish with sliced green onions, sesame seeds, or pickled ginger.
Garnishes:
- Tonkatsu sauce
- Sliced green onions
- Sesame seeds
- Pickled ginger
Pairings:
- Steamed rice
- Miso soup
- Japanese-style potato salad
Suggested Side Dishes:
- Japanese-style coleslaw
- Pickled vegetables
- Edamame
Troubleshooting Advice:
- If the pork chops are not crispy enough, make sure the oil is at the right temperature and fry them for a few more minutes.
- If the pork chops are overcooked, reduce the oven temperature or baking time.
Food Safety Advice:
- Use a deep-fry thermometer to ensure the oil is at the right temperature and avoid oil splatters.
- Make sure the pork chops are fully cooked before serving.
Food History:
- Tonkatsu is a Japanese dish that originated in the late 19th century and became popular in the early 20th century. It is a breaded and deep-fried pork cutlet that is typically served with tonkatsu sauce, a sweet and tangy sauce made with Worcestershire sauce, ketchup, and other ingredients.
Flavor Profiles:
- Crispy and crunchy on the outside, tender and juicy on the inside, with a savory and slightly sweet flavor from the pork and the tonkatsu sauce.
Serving Suggestions:
- Serve tonkatsu as a main dish with rice and miso soup for a complete Japanese meal.
- Cut tonkatsu into strips and serve as an appetizer with dipping sauce.
- Use leftover tonkatsu to make a tonkatsu sandwich with lettuce, tomato, and mayonnaise.
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Region: Japanese