Easiest Way to Make Tasty Crunchy Baked Tonkatsu

Crunchy Baked Tonkatsu. One of the most important features of delicious tonkatsu is the crispy panko texture when you take the first bite. Generally, Tonkatsu (crumbed pork cutlet) is deep-fried, which means it's packing a lot of calories and is pretty unhealthy. Tonkatsu is crispy and crunchy Japanese fried pork cutlet with panko bread crumbs.

Tender and juicy pork loin wrapped in crispy golden panko crust, serve with tonkatsu sauce and freshly ground sesame seeds. These crunchy baked chicken tenders are life changing! The secret to truly golden, truly crunchy baked breaded chicken is to toast the breadcrumbs in the oven first. You can cook Crunchy Baked Tonkatsu using 8 ingredients and 9 steps. Here is how you cook it.

Ingredients of Crunchy Baked Tonkatsu

1. Prepare 4 of thin cut pork chops (boneless) 1/2" thick.
2. Prepare 1 cup of panko.
3. It's 1 of egg.
4. Prepare 1/2 cup of flour.
5. Prepare 2 tbsp of olive oil.
6. Prepare 1 tsp of salt.
7. Prepare 1/2 tsp of pepper.
8. You need of Bulldog tonkatsu sauce or ketchup w/splash of Worcestershire.

Bonus: No dirty fingers with my. Tonkatsu is a fried Japanese pork cutlet that's usually served with a sweet and savory spiced fruit sauce. Tonkatsu is crispy and crunchy Japanese fried pork cutlet with panko bread crumbs. This homemade tonkatsu recipe is so easy and tastes like restaurants.

Crunchy Baked Tonkatsu step by step

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!.

Make small cuts all over pork chops with tip of knife. Sprinkle salt and pepper on both sides of meat. These incredibly crunchy oven-baked chicken tenders are SO crispy and delicious, you won't miss the fryer at all! This genius method for encases several thin slices of pork in an especially crunchy tonkatsu coating. Season the chicken breasts on both sides with salt and pepper.

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