It’s Tonkatsu night!

9 comments

1. I used boneless pork chops. I tenderize with the blunt edge of my knife. Salt and pepper the chops then dredge in flour, then into a whisked egg, Repeat once and the place in the panko. Cover and press the panko into the cutlet. Let them rest while the oil heats and then fry.

2. Looks perfect!

3. Looks good!

4. Ooh! What’s the sauce on top?

5. Ooh! What’s the sauce on top?

6. Sauce I make for this is from Just One Cookbook. Not Op but make this a lot.

   Side note: S&B crunch garlic is a fantastic “dressing” with the cabbage. Toss with a liberal amount for a delicious umami side salad.

7. This looks wonderful. 🙂

8. What did you use for the sauce? Did you make it yourself?

9. If you want to make a healthier, same tasting version of it. You can also bake it, and pan fry the panko first.

   Love tonkatsu!