My all time favorite dish!
Call it whatever you want, schnitzel, milanesa, katsu…I always go with what I called it growing up-TONKATSU. And it has to be pork chops! Chicken is only acceptable to me when I have no other choice. 😊
Served with very thinly sliced cabbage, freshly cooked white, sticky rice, and of course the essential Bulldog sauce (no, it is NOT made with bulldogs!), I am a happy camper! I can really eat this everyday and I won’t get tired if it!
My mom, being Japanese, used to make this when we were little. It is definitely a comfort food for me and my family. My son actually loves this as much as do so even if I try to avoid serving fried dishes, I do oblige and make this once in a while. I always top the cabbage with Kewpie mayo too!
Of course, this is also the perfect “milanesa” to top my Peruvian Tallarin Verde. But more about that in my later article!
You’ll need pork chops. As much as you like!
I marinate them in lemon juice and fish sauce if I have time. Equal parts of lemon juice and fish sauce will make your pork chops taste really good, not fishy at all! Leave them in your refrigerator, covered, for a few hours, ideally overnight.
If you’re pressed for time, just salt and pepper them. It’ll taste good too!
You’ll also need flour. I start with about a cup of flour in a plate, and mix in a pinch or two of salt and pepper. This will be your first coating on the pork chops.
Next, you’ll need an egg or two mixed with 1-2 tablespoons of water. Beat that well in another plate. This is your second coating.
Panko. Japanese bread crumbs. This will turn your pork chops into Tonkatsu.
Grab a bag, open, and pour some into a clean plate. A third plate. One for the flour mixture, one for the egg mixture, and one for the panko. Yup, this is your final coating before frying. 😋
Step 1: place a pork chop into the flour mixture, lightly press down on it to coat with flour,
Step 2: Turn over and coat the other side well.
Step 3: transfer to the egg mixture, coat well.
Step 4: turn pork over to coat the other side too.
Step 5: move on to the panko, coating one side thoroughly,
Step 6: turn over and press pork onto the panko to coat the other side. Repeat with remaining pork chops.
Step 7: heat a good amount of canola oil in a fry pan over medium heat.
Step 8: When hot, slide a couple of pork chops in. Let cook for about 3-4 minutes.
Step 9: Carefully turn over to cook the other side. I find this is easiest done with a metal kitchen tong.
Step 10: cook the other side until golden snd meat is cooked through.
Step 11: carefully remove tonkatsu onto paper towel lined plate or wire rack.
Step 12: thinly slice a small head of cabbage. Rinse in cool water snd drain thoroughly.
Step 13: arrange tonkatsu, cabbage, and rice on s plate.
Step 14: serve with Bulldog sauce snd Kewpie mayo! Enjoy!!!
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