Classic Ton Katsu Recipe
2pcs pork chop, panko, okonomi sauce
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Ingredients
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Pork Chop
Breading
Sauce
Oil for Frying
Method
Preparation
- 1
Prepare the Pork Chops
Season the pork chops with salt and black pepper on both sides. Set aside for about 10 minutes to allow the seasoning to penetrate the meat.
- 2
Set Up the Breading Station
In one shallow dish, place the all-purpose flour. In another shallow dish, beat the egg. In a third shallow dish, place the panko breadcrumbs.
Breading and Frying
- 3
Bread the Pork Chops
Take each seasoned pork chop and dredge it in the flour, shaking off any excess. Dip it into the beaten egg, letting any excess drip off, then coat it thoroughly with panko breadcrumbs. Press gently to adhere the breadcrumbs.
- 4
Heat the Oil
In a large skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles immediately, the oil is ready.
- 5
Fry the Pork Chops
Carefully place the breaded pork chops in the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to check that the internal temperature has reached 145°F (63°C).
- 6
Drain and Rest
Once cooked, transfer the pork chops to a plate lined with paper towels to drain excess oil. Let them rest for a few minutes before slicing.
Serving
- 7
Serve with Sauce
Slice the pork chops into strips and serve with okonomi sauce drizzled on top or on the side for dipping.