Tonkatsu — Japanese-Style Pork Chops — are, at their heart, breaded and fried pork chops. They differentiate themselves from European schnitzels because of, well, the pork (though I’ve had many fine pork schnitzels) and the use of panko, a Japanese bread crumb. This version modifies the traditional dish to make it gluten-free.
Panko is lighter and crispier than traditional bread crumbs…and the gluten-free version works beautifully for breading (I use Kinnikinnick brand). I generally serve this with rice and salad (plus, pickled carrots or pickled carrot ribbons if you want to go fancy).
Japanese-Style Pork Chops
By May 27, 2013Published:
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
This gluten-free version of tonkatsu is a great way to serve thin pork chops. While you can make it a traditional meal with veggies and rice on the side, it's also a great protein for a cabbage salad.
- 4 four-ounce center cut pork chops
- salt and pepper for seasoning chops and bread crumbs
- 2 large eggs
- 1 - 1 1/2 gluten-free panko bread crumbs
- 1/2 cup vegetable oil for frying
- 1/4 cup gluten-free teriyaki sauce for serving
- Place the pork chops between two slices of plastic wrap and, using a meat mallet or rolling pin, pound them until they are about 1/4 inch in thickness. Season the chops on both sides with salt and pepper.
- In a shallow bowl, lightly whisk the eggs. Place in the panko into another shallow dish (a pie plate works great for this!), season the panko with salt and pepper.
- Dip the chops, one at a time, into the eggs, then dredge in the panko until well coated.
- Heat the oil in a skillet until shimmering. Working in batches if necessary, fry the chops until cooked through and golden brown — about 5 minutes per side.
- To serve, cut the tonkatsu in strips, drizzle with teriyaki sauce for serving.
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