Page 132 - UMass2018_CookBook

Ingredients
Serves 8
2 pounds boneless pork loin chops, trimmed of fat
Salt Ground black pepper 3⁄4 cup all-purpose flour 2 cups panko 3 large eggs 1 teaspoon light oil
Neutral oil, such as corn or vegetable oil, for shallow frying
Japanese mustard, spicy mustard or soy sauce, for serving
Tonkatsu
(Japanese-Style
Pork Cutlet)
de Jesus Family, Sterling Heights, MI
“Sam took four years of Japanese in high school, and always signed me up to make this tasty dish on Japanese Food Days. This is my three kids’ very favorite meat dish, and is a real mood lifter when home- work gets tough, or during exams.”
— Jill de Jesus
Preparation
1. Line a rimmed baking sheet with waxed paper. Set aside.
2. Place the chops between two pieces
of waxed paper and pound to 1⁄4 inch thick- ness. Sprinkle the chops liberally
with salt and pepper.
3. Place the flour in a medium bowl. Place the panko in another bowl. In a third bowl, add the eggs and light oil and whisk until combined.
4. Working one piece of pork at a time, dredge the chops in the flour, shaking off any excess. Dip the floured pork into the egg, followed by the panko. Lay
the breaded chops side by side on the prepared baking sheet. Freeze for 15 to 20 minutes, which helps the crust crisp up nicely and stick to the pork instead of falling off in the pan.
122 | TASTE OF HOME