Did you know the “Ton” in tonkatsu means pork? If yes, maybe I was the only one who didn’t know this. I always wondered why it wasn’t called Pork Katsu like the chicken version is called Chicken Katsu.
Anyway, I enjoyed making tonkatsu because I had all the ingredients in my pantry and this took me less than an hour to make. This is especially good for a weeknight dinner. I think I spent more time washing the dishes than cooking this meal.
If you don’t want to use pork, use chicken breast halves or fish fillets instead. I want to try to make this with catfish fillets.
4 Pork Loin Chops pounded
1 tablespoon garlic powder
1 tablespoon salt
1/2 teaspoon crushed black pepper
1/2 cup all-purpose flour
2 large eggs
1-1 1/2 cups Panko bread crumbs
Vegetable Oil for frying
Katsu Sauce Ingredients:
1/2 cup Heinz ketchup
1/4 cup Worcestershire Sauce
2 tablespoons soy sauce
1 teaspoon garlic powder
1/4 teaspoon crushed black pepper
- To make the Katsu sauce, whisk ketchup, Worcestershire sauce, soy sauce, garlic powder and crushed black pepper until combined. Set aside.
- Place pork loin chop in between plastic wrap and pound each pork loin chop until it is about 1/4-1/2 inch thick.
- In a small bowl, Mix garlic powder, salt and crushed pepper together. Season both sides of each pounded pork loin.
- Create an assembly line with 3 plates. Add all-purpose flour to the first plate, eggs to the second plate, and panko bread crumbs in the third plate.
- Dredge pounded pork loin in flour, dip in egg, and finally coat with panko bread crumbs.
- Heat frying pan on Medium High and add enough oil to cover half the tonkatsu. Fry each side for about 3-4 minutes or until golden brown.
- Slice and serve with Rice, shredded cabbage, and katsu sauce.