pork katsu a.k.a tonkatsu

How To Make pork katsu a.k.a tonkatsu

• 1

  Start by making a dredging station for the pork. Mix the flour, salt and Tony's together on one shallow bowl/plate. Beat egg and milk together and put on another bowl/plate. Pour the panko on the last bowl/plate. Make sure your bowl/plates are big enough for your chops.
• 2

  Dredge the pork in the flour making sure to cover it, but shaking off the excess.
• 3

  Dredge in the egg wash.
• 4

  Dredge in panko. Make sure to give it a good covering.
• 5

  Set aside on cooling rack that has a paper towel under it. Let sit for about 5 minutes.
• 6

  while Chops are setting, heat enough oil on medium high to cover the chops about half way up. Once heated cook chops for a few minutes on each side till you get a nice golden brown color or check internal temperature to make sure it is done. If your pork chop is thicker then it will need to be cooked longer.
• 7

  Let the chops rest on a clean cooling rack for about ten minutes. Then enjoy with some Katsu or BBQ sauce.
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