Japanese Dish involving pork chops fried with panko breading served with mayo and tonkatsu sauce
Ingredients
For the Pork:
1-2 lbs of Pork Chops
Salt
Pepper
1-2 Cups of Flour
Panko Bread Crumbs
2 eggs, Beaten
Oil, for frying
For the Plating:
Mayonnaise
Tonkatsu Sauce
Seaweed Garnish (or sesame seeds)
Instructions
Making the Pork Chops:
Sprinkle Salt and Pepper on your pork chops and cut little indents 1/2 inch deep in 1 inch intervals on one side of each pork chop to prevent curling during the frying phase.
Next, Coat each Pork Chop with Flour
Now dip the Pork chop once into the eggs and then coat it once more with the panko breadcrumbs. The 3 pork chops at the very bottom of the board in the picture are coated with the egg and panko whereas the top 4 are not.
Now fry the pork chops in a pan with 1/4 inch deep oil in 2 separate batches (Don't want to overcrowd the pan). Fry each side for about 3-5 minutes at MEDIUM (so the pork does not burn) heat, or lower, and make sure the pork chops and thoroughly cooked.
Let your pork chops dry on a paper towel or cooking rack so all the excess oil drips outs.
Finally, cut your finished pork chops into strips.
Now Plate it!
Begin with garnishing a plate with mayonnaise in diagonal lines.
Then add the pork chops on top of the mayonaise.
Now add the tonkatsu sauce in diagonal lines but in the other direction than the mayonnaise.
Finally Sprinkle your seaweed garnish or sesame seeds on top.