Baked Tonkatsu

Ingredients

• 4 pieces Boneless pork loin chops
• 1.5 cups Panko breadcrumbs
• 0.5 cup All-purpose flour
• 2 pieces Large eggs
• 2 tablespoons Vegetable oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Tonkatsu sauce
• 2 cups Shredded cabbage(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and place a wire rack over a baking sheet.

2. 2

   In a skillet over medium heat, toast the panko breadcrumbs with vegetable oil until they turn golden brown, then transfer to a shallow bowl.

3. 3

   Pound the pork chops to a 1/2-inch thickness and season both sides with salt and pepper.

4. 4

   Set up a dredging station: one bowl with flour, one with beaten eggs, and one with the toasted panko.

5. 5

   Coat each pork chop in flour, shaking off excess, then dip into the egg wash, and finally press firmly into the panko.

6. 6

   Place the breaded pork chops onto the wire rack on the baking sheet.

7. 7

   Bake for 20 to 25 minutes or until the internal temperature reaches 145°F (63°C).

8. 8

   Let the meat rest for 5 minutes before slicing into strips and serving with tonkatsu sauce.