Imagine sinking your teeth into a perfectly golden, crispy breaded pork cutlet that's so crunchy it sounds like music when you cut into it - without the mess and calories of deep-frying! This Japanese-inspired Crispy Baked Tonkatsu is about to revolutionize your home cooking, delivering restaurant-level deliciousness right from your oven. Whether you're a culinary adventurer or a home cook looking to impress, this recipe promises a mouthwatering meal that's both healthier and easier than traditional frying methods.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 4 pork loin chops
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup tonkatsu sauce
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack.
- Pat the pork loin chops dry with paper towels to remove excess moisture. This helps achieve a crispier coating.
- Set up a breading station with three shallow dishes: one with all-purpose flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs.
- Pound the pork chops to an even thickness of about 1/2 inch using a meat mallet, which helps ensure uniform cooking.
- Dredge each pork chop first in the seasoned flour, shaking off excess. Then dip into the beaten eggs, allowing any excess to drip off.
- Coat the pork chops thoroughly in panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere completely.
- Lightly spray or brush the breaded pork chops with oil to help them brown and crisp in the oven.
- Place the breaded pork chops on the prepared baking sheet, ensuring they are not touching each other.
- Bake for 20-25 minutes, flipping halfway through, until the internal temperature reaches 145°F (63°C) and the coating is golden brown and crispy.
- Remove from the oven and let rest for 5 minutes to allow the juices to redistribute.
- Slice the tonkatsu and serve hot with tonkatsu sauce on the side for dipping.
Tips
- Pat the pork chops completely dry before breading to ensure maximum crispiness.
- Use a meat mallet to create an even thickness, which guarantees uniform cooking.
- Press panko breadcrumbs firmly onto the pork to create a thick, crunchy coating.
- Lightly spraying or brushing oil helps achieve that golden-brown color and extra crispness.
- Don't overcrowd the baking sheet - give each cutlet space to ensure even browning.
- Use a meat thermometer to check the internal temperature for perfectly cooked pork.
- Let the tonkatsu rest for a few minutes after cooking to keep the meat juicy and tender.
- Serve immediately with tonkatsu sauce for the most authentic and delicious experience.
Nutrition Facts
Calories: 192kcal
Carbohydrates: g
Protein: 12g
Fat: 6g
Saturated Fat: g
Cholesterol: 113mg
