Tonkatsu Pork

Ingredients

• 4pork chops, pork loin, bashed to ~1cm thickness
• 3/4 cupall-purpose flour, for coating
• 2eggs, beaten, for coating
• 3 1/2 ozpanko breadcrumbs
• vegetable oil, enough to come 2cm up the pan, for shallow frying
• 2 tbsptomato ketchup, for the sauce
• 2 tbspWorcestershire sauce, for the sauce
• 1 tbspoyster sauce, for the sauce
• 2 tbspsuperfine sugar, for the sauce

Method

1. 1

   Remove the large piece of fat from the edge of each pork chop. Place each chop between two sheets of parchment paper and pound to about ½ inch (1 cm) thick. Use your hands to reshape it to its original form.

2. 2

   Place the flour, beaten eggs and panko breadcrumbs in three separate wide-rimmed bowls. Season the pork, then dip each piece in flour, then egg, then breadcrumbs.

3. 3

   Heat the oil to 350°F in a large skillet (enough to come 2cm up the sides). Cook two pork chops at a time for 1 minute 30 seconds on each side. Transfer to a wire rack and rest for 5 minutes. Repeat with the remaining chops.

4. 4

   While the pork rests, whisk together the ketchup, Worcestershire sauce, oyster sauce and sugar for the tonkatsu sauce. Add a splash of water if too thick.

5. 5

   Slice the tonkatsu and serve drizzled with the sauce.

Nutrition per serving