Tonkatsu pork

From Unknown

Forked from Recipe via bbcgoodfood.com / TheMealDB

Original recipe

JapanesePork

Prep

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Cook

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Total

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Serves

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Method

Pork

Ingredients

Units

Pork Chops — 4

Flour — 100 g

Eggs — 2

Breadcrumbs — 100 g

Vegetable Oil — Fry

Tomato Ketchup — 2

Worcestershire Sauce — 2

Oyster Sauce — 1

Caster Sugar — 2

Method

STEP 1

Remove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness – you can do this using a meat tenderiser or a rolling pin. Once bashed, use your hands to reshape the meat to its original shape and thickness – this step will ensure the meat is as succulent as possible.

STEP 2

Put the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls. Season the meat, then dip first in the flour, followed by the eggs, then the breadcrumbs.

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Imported from TheMealDB

Unknown · Jun 21, 2026 · current

In a large frying or sauté pan, add enough oil to come 2cm up the side of the pan. Heat the oil to 180C – if you don’t have a thermometer, drop a bit of panko into the oil and if it sinks a little then starts to fry, the oil is ready. Add two pork chops and cook for 1 min 30 secs on each side, then remove and leave to rest on a wire rack for 5 mins. Repeat with the remaining pork chops.