Tonkatsu Breaded Pork Cutlet Recipe
A from scratch Japanese bulldog sauce with breaded pork cutlets over rice.
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4 servings
- 4 Pork chops
- Oil vegetable or olive for frying
- all-purpose flour
- 2 eggs beaten
- Japanese Panko bread crumbs
- 1/2 C worcestershire sauce
- 1/4 C granulated sugar
- 1/4 C soy sauce
- 1/4 C Ketchup
- 1 Tbsp Dijon mustard
- 1/4 tsp allspice
Heat a few inches of oil in a large saucepan on medium-high/high. When you add a drop of water it should bubble a lot.
Pound out the pork chop evenly, about double the width and half the thickness.
Dip both sides into flour and shake it off.
Then dip both sides in the beaten eggs, let the excess drip off.
Cover both sides completely in the Panko bread crumbs.
Then fry the pork cutlet in the hot oil, about 1-2 minutes on both sides. It should be golden and cooked through, if it's too dark turn the oil down.
Place on paper towels over newspaper to drain.
Slice and serve over warm rice
In a saucepan cook the worcestershire sauce, sugar, soy sauce and ketchup.
bring to a simmer and cook until you've reduced the sauce by about 20%
add the mustard and allspice
remove from eat and let cool
serve right away or refrigerate for up to 5 weeks
Calories: 342kcal | Carbohydrates: 24g | Protein: 33g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 171mg | Sodium: 1421mg | Potassium: 883mg | Fiber: 0g | Sugar: 19g | Vitamin A: 225IU | Vitamin C: 5.1mg | Calcium: 61mg | Iron: 3.3mg