Very quick and easy main dish!! I made one serving for my lunch today and made the Tonkatsu Sauce to serve with it. Next time I will add some salt, pepper and maybe garlic powder to the flour mixture for some added flavor to the pork itself. Served it with an Asian Slaw with Ponzu Dressing. Thanks for sharing the recipe. Made for Culinary Quest 2015.
Excellent! I have been making this for decades and it's always a winner!
Besides some sushi, this is my absolute favorite Japanese dish! I always make it this way but have heard from one Japanese person to add a little Saki to the egg mixture. Tastes great either way and the Tonkatsu sauce is a definite must, easy to find near the soy sauce at the grocery store and delicious!!! My whole family LOVES this dish!!
This came out great! we really enjoyed it.
Very easy and delicious. A keeper.
Fantastic pork recipe and easy, too. These only took about 20 min. from prep to finish for me. I didn't have the tonkatsu sauce because I didn't read through all the instructions - only the ingredient list - before going to the store. I had never heard of tonkatsu sauce so didn't know the title meant anything other than a name...oops! Luckily, I had some sweet and sour dipping sauce in my fridge and used that. It worked very well. The directions were great. I did use about double the amt. of flour and about 3/4 cup of panko to coat my 4 pork chops. My whole family loved this recipe. Thank you!
These were very good. Thank you for sharing.
I first had tonkatsu at the Embarcadero and fell in love with it, a simple (and simple foods are usually the best) and satisfying comfort food. When I started to crave it, I decided to make my own and found this recipe. Since my niece has an egg allergy, I used Ener-g egg replacer instead, which also helps to cut down on cholesterol. I salt and peppered the pounded chops, dipped them in flour and the "egg," repeated and then into the panko. To get a crisper crust, I put them into the freezer for ten minutes before I fried them. Be sure to shake off excess flour and egg, have enough oil at the correct temperature, and drain on a rack so that the crust stays crisp and isn't greasy. I've also used tempura flour or cornstarch with good results.
Yum! I happened across a box of panko bread crumbs at the store today, and wanted to try a new recipe with them. This was so easy to make, and delicious too. I threw some garlic salt in the flour mixture to add a bit of extra flavor. I am usually awful at keeping crumbs on, but these were perfect. Thanks for sharing!