Pan-Fried Tonkatsu

With a light and crispy crust and tender inside, Tonkatsu is a staple at Japanese restaurants. This panko pork gets a slight makeover where it's pan-fried instead of deep-fried and served with a fantastic wasabi-ginger soy dipping sauce.

👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Amy Flanigan📖 bellyfull

View Original Recipe

Share this recipe

🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

whisk
bowl
skillet
pan

📝 Preparation Steps

Whisk

In a small bowl, whisk together the chicken broth, dry sherry, soy sauce, sugar, and wasabi. Set aside.

Place bread crumbs in a shallow dish. Place egg white in another shallow dish. Dip each pork chop in the egg white and then dredge in the Panko until coated.

large egg white (lightly beaten)1

Warm oil in a large nonstick skillet over medium-high heat; swirl to coat. Add pork and cook until golden brown, about ⏱️ 4 minutes per side (adjusting heat if they’re browning too quickly.) Transfer pork to a plate and sprinkle with the salt.

Reduce heat to medium; add ginger to pan and cook for about ⏱️ 30 seconds, stirring constantly. Add the chicken broth mixture, scraping pan to loosen any browned bits.

Stir in the scallions.

Slice pork and serve on individual plates with snap peas, with the Wasabi-Ginger sauce for dipping.NOTE: if you'd prefer traditional katsu sauce, you can get that recipe from our chicken katsu.

Nutrition Facts

calories

162 kcal

fat Content

8 g

serving Size

1 serving

fiber Content

1 g

sugar Content

5 g

sodium Content

607 mg

protein Content

5 g

cholesterol Content

1 mg

carbohydrate Content

17 g

saturated Fat Content

6 g

Reviews & Ratings

Share your thoughts and feedback about this recipe

Write a Review

Community Feedback0 Reviews

Loading reviews...