- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 24 mins
- Serves
- 4-5
Ingredients
- 4
- Compliments boneless pork loin cutlets (1 ½ lbs)
- ¾ tsp
- each salt and freshly ground pepper
- 1 cup
- all-purpose flour
- 2
- Compliments Eggs, beaten
- 1 ¹⁄₃ cups
- panko breadcrumbs
- 1 cup
- Compliments Vegetable oil, (approx.)
- ½ tsp
- salt for sprinkling
- Tonkatsu Sauce (makes ²⁄₃ cup)
- ⅓ cup
- Compliments Ketchup
- 3 ½ tbsp
- Compliments Worcestershire sauce
- 2 tbsp
- Compliments Soy Sauce
- 2 tbsp
- granulated sugar
- 1 tbsp
- oyster sauce
- ½ tsp
- garlic powder
- Accompaniments
- 4 cups
- finely shredded green cabbage
- 1
- lemon, cut into wedges
- 4 cups
- cooked Compliments Short Grain Rice
Directions
Step 1
Place pork, one at a time, between 2 sheets of plastic wrap and gently pound to ¼-inch thickness using a meat mallet or the bottom of a small pot. Season with the salt and pepper.
Step 2
Fill 3 wide shallow bowls or pie plates with flour, beaten eggs and panko. Working one cutlet at a time, dredge in flour, shaking off excess then to egg bowl, then to panko, pressing and flipping to adhere. Transfer cutlet to a baking sheet and repeat with remaining cutlets.
Step 3
Fill a large heavy skillet with enough oil to reach 1-inch up the side. Heat over medium to medium-high until shimmering, or 175°C (350°F) on an instant-read thermometer.
Step 4
Layer a large plate with double-lined paper towels. Gently lower cutlets away from you to prevent splashing; fry until browned on both sides 1 ½-2 minutes per side. Transfer to prepared plate and sprinkle with some of the remaining ½ tsp salt.
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