Tonkatsu: Japanese Pork Cutlets

Japanese Pork Cutlets

4 pork cutlets ½" thick (or chicken)
½ C. panko flakes (Japanese style bread crumbs)
1 egg (beaten)
oil for cooking
Tonkatsu sauce (Kikkoman brand suggested)

This dish is very tasty and easy to prepare too. It is a contemporary Japanese fast food (in other words, it isn't a traditional dish). Although the recipe calls for pork cutlets, I prefer chicken breast fillets. If you can't find the panko flakes, try using Progresso unseasoned bread crumbs or even crushed corn flakes. Tonkatsu sauce is very similar to Worcestershire sauce, but try and find authentic Tonkatsu sauce, it'll taste better.

Pound fillets to about a half inches thick, dredge pieces in flour and shake off any excess. Dip each piece into egg until thoroughly moistened then dredge in panko flakes. Put aside and coat remaining pieces. (Refrigerate if not cooking immediately.)

Heat oil in skillet to medium temperature. Place as many pieces as will fit in one layer without crowding and cook until lightly browned. Turn pieces over and brown the other sides, then keep them warm in a heated oven while cooking the remainder. Serve with Tonkatsu sauce for dipping. This goes very well with white rice. (Makes 4 servings.)

Filed under Meat   Tagged Japanese, pork, dinner