Japanese Style Pork Outlets Recipe
served with tonkatsu dipping sauce.
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Ingredients
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Ingredients for Japanese Style Pork Outlets
Method
Directions for Preparing Japanese Style Pork Outlets
- 1
Prepare the Pork
Start by seasoning the pork loin chops with salt and black pepper on both sides. This will enhance the flavor of the meat.
- 2
Set Up Breading Station
In three separate shallow bowls, place the all-purpose flour in the first bowl, beat the eggs in the second bowl, and place the panko breadcrumbs in the third bowl.
- 3
Bread the Pork
Take each seasoned pork loin chop and first coat it in flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it’s fully coated. Finally, roll the chop in panko breadcrumbs, pressing gently to ensure the breadcrumbs stick. Repeat for all pork chops.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it shimmers. You can test the oil by dropping a small piece of bread into it; if it sizzles, it’s ready.
- 5
Fry the Pork
Carefully add the breaded pork chops to the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes on each side or until golden brown and cooked through (internal temperature should be 145°F or 63°C).
- 6
Drain and Serve
Once cooked, transfer the pork outlets to a paper towel-lined plate to drain excess oil. Serve hot with tonkatsu sauce for dipping.