Japanese-Style Crisp Breaded Pork Cutlets (Tonkatsu)

Name: Japanese-Style Crisp Breaded Pork Cutlets (Tonkatsu)
Yield: Serves 3
Cuisine: Asia, Japanese
Ingredients: 3 cups, panko; 1/2 cup, cornstarch; 2 , large eggs; 1 tablespoon, vegetable oil; 1 cup, vegetable oil; 6 , boneless, center-cut pork loin chops center-cut, trimmed of silver skin and fat, and pounded to 1/2-1/4-inch thickness

Main Courses
Asia
Japanese
Meat
Pork
Weeknight

Appears in Cook's Illustrated January/February 2002

Tender cutlets in a crisp crust are a sure thing when you know the two keys to pan frying: enough oil and enough heat.

SERVES 3

TIME 40 minutes

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