recipe from The Culinary Chronicles
8 boneless pork cutlets, ½ inch thin
1 - 2 cups Panko bread crumbs
1 cup flour
2 Tablespoons milk
1/2 cup canola or vegetable oil
salt and pepper
2 Tablespoons Barbecue Sauce
2 Tablespoons Ketchup
½ Tablespoon Soy Sauce
1 Teaspoon Worcestershire Sauce
1 Teaspoon Rice Wine Vinegar
½ Tablespoon Sugar
½ Teaspoon Garlic Powder
¼ Teaspoon Black Pepper
Prepare the sauce by mixing whisking all the ingredients together in a bowl. Set aside while preparing the pork.
Trim any visible fat on pork. Place flour in a shallow dish, and the breadcrumbs in another. In a third bowl, whisk together the eggs and milk. You are setting up an assembly line. Season the pork with salt and pepper. Working in batches, dredge a few pieces of the pork in the flour. Then dredge the pork into egg mixture, coating both sides, and finally the breadcrumbs to coat, shaking off the excess between each step. Repeat with the remaining pork.
In a large skillet, heat the oil to medium high heat. Slide in 2-3 pieces of pork and fry until golden brown, approximately 2-3 minutes on each side. Remove from pan and drain the cutlets on paper towels or a brown paper bag. Repeat with remaining pork.
Serve Tonkatsu with sauce, and a squeeze of lemon. You can also serve rice alongside this Japanese dish, but we opted for fall roasted vegetables.
This was delicious and so quick and easy to prepare. Enjoy!