Pork Tonkatsu With Shiso And Savoy Recipes

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PORK TONKATSU



Pork Tonkatsu image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 slices pork loin or tenderloin, each about 1/2-inch thick and 5 ounces
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Flour for dredging
2 eggs, lightly beaten
2 cups panko (bread crumbs)
Vegetable oil for pan frying
Shredded Napa cabbage, for serving
Lemon wedges, for garnish
Tonkatsu sauce, for dipping

Steps:

  • Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.
  • Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.
  • Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.
  • Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.

TONKATSU - ASIAN-STYLE PORK CHOP



Tonkatsu - Asian-Style Pork Chop image

This is using Panko, which is Japanese bread crumbs (really light and airy, more so than crackers), and thinly sliced boneless pork chops.

Provided by SHIN98

Categories     World Cuisine Recipes     Asian     Japanese

Time 40m

Yield 8

Number Of Ingredients 8

2 eggs
1 teaspoon milk
½ teaspoon minced garlic
salt to taste
½ teaspoon pepper
1 cup vegetable oil for frying
8 thin cut boneless pork chops
1 ½ cups panko crumbs

Steps:

  • In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl.
  • Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time.
  • When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.

Nutrition Facts : Calories 276.1 calories, Carbohydrate 14.3 g, Cholesterol 108.8 mg, Fat 13.1 g, Protein 28.4 g, SaturatedFat 3.8 g, Sodium 199 mg, Sugar 0.1 g

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