- Level
- very easy
- Serves
- 4 personnes
Ingredients
- 4
- boneless pork chops (not too thick)
- 2
- beaten eggs with 1 tsp of canola oil
- 2 cups
- panko
- 1 cup
- all-purpose flour
- salt and pepper
- 2 cups
- canola oil
- tonkatsu sauce (a type of Japonese ketchup, available at Kim Phat)
Preparation
- Step 1
- Remove all excess fat from the pork chops with a knife and cut straight incisions into the pork chop.
- Step 2
- With the rear end of the knife, smack the pork chops to make then thinner. With clean hards, reshape the pork chops. Add salt and pepper.
- Step 3
- In three separate bowls, add the beaten eggs, flour and panko in that order.
- Step 4
- In a wok or a casserol, or a deep pan, add the canola oil and wait for the oil to reach 180C or until hot enough. Add panko to check.
- Step 5
- Dredge the pork chops one by one in the egg, the flour and the panko (in this order). Add pork chops to the oil and cook each of them 1 minute per side. Remove the pork chop and turn off the stove top. Let drain on a rack for 5 minutes. Turn the stove top back on until oil reaches 180C.
- Step 6
- Add the pork chops to the oil for another 30 seconds per side. Remove and drain. Wait 2 minutes and then cut. Serve with tonkatsu sauce and rice.
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