Crunchy Baked Tonkatsu

This is my son's favorite meal. I hate making it. It's fatty and messy because of the frying. Thanks to JustOneCookbook.com , I finally found a guilt free recipe that is simple and easy to clean. I just serve this with hapa rice (mixed brown and white) and roasted broccoli. Make sure you get Bulldog tonkatsu sauce for dipping!

Rhoda Hood @cook_6411599

Hawaii

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Ingredients

4thin cut pork chops (boneless) 1/2" thick
1 cuppanko
1egg
1/2 cupflour
2 tbspolive oil
1 tspsalt
1/2 tsppepper
Bulldog tonkatsu sauce or ketchup w/splash of Worcestershire

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Steps

1

In a medium nonstick frying pan, pour olive oil and put on medium heat. Add 1 cup panko crumbs (I like the bigger crumbs). Stir until oil is evenly distributed on panko. Keep an eye on it! You want the panko to toast and turn brown. (I like using the wrist flip method to stir/toss the panko.) Turn off the heat as soon as it is golden brown and move the pan to a cool spot on the stove.
2

Preheat oven to 400 F.
3

On a large plate, mix the flour, salt and pepper.
4

Beat egg until smooth in a wide bowl.
5

Cover a large oven sheet with parchment paper. If you have a ovenproof wire rack, put it on top of the oven sheet.
6

Coat porkchop in flour, then dip in the egg, then coat evenly in toasted Panko. Place it on oven sheet.
7

Bake tonkatsu for 12 minutes. If your porkchops are thicker, add a couple more minutes. Remove from oven and let rest before slicing.
8

Place tonkatsu on cutting board and cut into 1" slices by pressing the knife down. Do not saw- you'll rub the coating off.
9

Serve on individual plates with a bowl of rice! Itadakimasu!