I absolutely love Japanese food. If you look through my recipe index, it is pretty obvious. Since I am currently in an Eastern European country, I don’t get very much Japanese cuisine. As a result, I have to make my own! Tonight’s dinner was a baked tonkatsu and bonus potato croquette.
- 1 cup panko bread crumbs
- drizzle olive oil
- 3 boneless pork chops small
- to taste salt pepper and
- flour , for dusting
- 1 egg beaten
- Preheat oven to 400F.
- In a medium fry pan, toast the panko with olive oil until golden brown. Remove from heat.
- Lay a piece of parchment paper over the pork chops, and bang with a heavy skillet/saucepan to flatten.
- Salt and pepper to taste.
- Dust both sides of the pork with flour, removing any excess.
- Coat the pork with egg, and then dip into the toasted panko.
- Place on a parchment-lined baking sheet.
- Repeat for remaining pork chops.
- Place into the oven and bake until an internal temperature of at least 145F, or about 20 minutes.