- Serving: 4
Nutrition facts (per portion)
- Calories: 576
- Fat Content: 25g
- Saturated Fat Content: 8g
- Carbohydrate Content: 43g
- Sugar Content: 6g
- Fiber Content: 2g
- Protein Content: 42g
- Sodium Content: 1.5g
- pork-loin-chops - 4 thick boneless pork loin chops
- plain-flour - 100g plain flour
- egg - 2 eggs, beaten
- panko-breadcrumbs - 100g panko breadcrumbs
- vegetable-oil - vegetable oil, for shallow frying
- ketchup - 2 tbsp ketchup
- worcestershire-sauce - 2 tbsp Worcestershire sauce
- oyster-sauce - 1 tbsp oyster sauce
- caster-sugar - 2 tsp caster sugar
- Remove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness - you can do this using a meat tenderiser or arolling pin. Once bashed, use your hands to reshape the meat to its original shape and thickness - this step will ensure the meat is as succulent as possible.
- Put the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls. Season the meat, then dip first in the flour, followed by the eggs, then the breadcrumbs.
- In a large frying orsaute pan, add enough oil to come 2cm up the side of the pan. Heat the oil to 180C - if you don't have a thermometer, drop a bit of panko into the oil and if it sinks a little then starts to fry, the oil is ready. Add two pork chops and cook for 1 min 30 secs on each side, then remove and leave to rest on a wire rack for 5 mins. Repeat with the remaining pork chops.
- While the pork is resting, make the sauce bywhiskingthe ingredients together, adding a splash of water if it's particularly thick. Slice the tonkatsu and serve drizzled with the sauce.
Japanese recipe for 4 people, takes only 6 mins; recipe has pork loin chops, plain flour, egg, panko breadcrumbs, vegetable oil, ketchup, worcestershire sauce, oyster sauce and caster sugar.