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Tonkatsu and Sauce

Ingredients

  • 2 or more boneless pork chops or cutlets
  • salt and pepper to taste
  • 1/4 or more cornstarch
  • 1 egg
  • 1 c. or more panko style breadcrumbs
  • c. finely shredded cabbage
  • 1/2 tsp. sesame oil
  • 3-4 green onions thinly sliced on diagonal
  • juice of 1 lime
  • SAUCE:
  • 1/2 c. Ketchup
  • 1/4 c. Worcestershire sauce
  • 2 Tbsp. Oyster sauce
  • 1 Tbsp. brown sugar

Instructions

  1. Dry off the pork chops (or cutlets) with paper towels. Season with salt and pepper to taste.
  2. Arrange the cornstarch, beaten egg, and panko in three dishes next to each other.
  3. Coat the chops one at a time in the cornstarch and shake off extra cornstarch. Make sure to get the cornstarch on the sides of the chops also. Dip the pork cutlet/chops into the beaten egg and then into the panko making sure pork is evenly coated with panko. Set aside for deep frying. Repeat with remaining chops.
  4. Deep fry (350°) until pork is golden brown. Remove from skillet and put on wire rack to drain.
  5. For Sauce, mix together all ingredients and whisk until smooth. Refrigerate for 15-30 minutes. Serve as dipping sauce for Tonkatsu.
  6. Cabbage -- slice as thin as possible. Add a few drops of sesame oil, the green onions, lime juice and salt and pepper to taste.
  7. To serve put a large serving of cabbage on plate, top with pork then drizzle a little sauce over. Serve extra sauce on the side.
  8. Bon Appetit!