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Pork Katsu and Tonkatsu Sauce<\/p>\nPork Katsu and Tonkatsu Sauce<\/p>\n
<\/p>\n
4 (1\/2-inch thick) boneless pork chops<\/p>\n
2 tablespoons all-purpose or rice flour<\/p>\n
1 egg, beaten<\/p>\n
1\/2 cup panko (Japanese style bread crumbs)<\/p>\n
Vegetable oil<\/p>\n
<\/p>\n
Tonkatsu sauce:<\/p>\n
<\/p>\n
1\/4 C. ketchup<\/p>\n
1\/3 C. soy sauce<\/p>\n
1\/4 C. Worcestershire sauce<\/p>\n
1 T. hoisin sauce or tangy bbq sauce<\/p>\n
garlic powder to taste<\/p>\n
black pepper to taste<\/p>\n
<\/p>\n
Prepare sauce by whisking together all ingredients and refrigerating.\u00c2\u00a0 Between two sheets of waxed paper beat pork cutlets as thin as possible with a meat mallet. Season cutlets with salt and pepper. Beat the egg in a low bowl. Coat the cutlets first in the flour, then the egg, and finally the panko crumbs. Over medium high heat pan fry pork for approx. 3-4 minutes on each side until golden brown and no longer pink inside. Serve warm with tonkatsu sauce for dipping.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pork Katsu and Tonkatsu Sauce 4 (1\/2-inch thick) boneless pork chops 2 tablespoons all-purpose or rice flour 1 egg, beaten 1\/2 cup panko (Japanese style bread crumbs) Vegetable oil Tonkatsu sauce: 1\/4 C. ketchup 1\/3 C. soy sauce 1\/4 C. Worcestershire sauce 1 T. hoisin sauce or tangy bbq sauce garlic powder to taste black pepper to taste Prepare sauce by whisking together all ingredients and refrigerating.\u00c2\u00a0 Between two sheets of waxed paper beat pork cutlets…<\/p>\n