Pork Katsu a.k.a Tonkatsu
How to Make Pork Katsu a.k.a Tonkatsu
- 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.
- Dredge the pork in the flour making sure to cover it, but shaking off the excess.
- Dredge in the egg wash.
- Dredge in panko. Make sure to give it a good covering.
- Set aside on cooling rack that has a paper towel under it. Let sit for about 5 minutes.
- 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.
- Let the chops rest on a clean cooling rack for about ten minutes. Then enjoy with some Katsu or BBQ sauce.