Baked Tonkatsu

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. 

Baked Tonkatsu

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.
Cook Time30 mins
Total Time30 mins
Course: Main Course
Cuisine: Japanese
Servings: 3 serving

Ingredients

  • 1 cup panko bread crumbs
  • drizzle olive oil
  • 3 boneless pork chops small
  • to taste salt pepper and
  • flour , for dusting
  • 1 egg beaten

Instructions

  • 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. 

Notes

To ensure the bottom gets crispy as well, put a cooling rack onto the baking sheet and lay the pork on top. 
Serve with rice and tonkatsu sauce. 

2 Replies to “Baked Tonkatsu”

  1. It’s a good alternative to the frying method if you don’t have as much time to clean, or are trying to eat a bit healthier. 🙂

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