Tonkatsu (Japanese Pork Cutlets)

I have been craving Japanese food lately. A while ago, Thundering Hooves had a meat sale and I got some pastured pork chops, so I decided to make Tonkatsu, which is my favorite pork dish! This recipe is a much healthier version since I baked the pork instead of deep frying it.


Ingredients
Tonakatsu
1 lb. of boneless, skinless thin cut pork cutlets
1/3 cup flour
dash salt and pepper
1 egg, lightly beaten
1 cup of Panko bread crumbs

Tonkatsu Sauce
½ cup ketchup
2 tbsp. soy sauce
1 tbsp. Worcestershire
1 tbsp rice vinegar
2 tsp of grated ginger
Salt and pepper to taste

Directions

Tonkatsu
1) Pre-heat oven to 425.
2) Set up three plates. In the first plate combine the flour, salt and pepper. In the next bowl beat your egg. And in the third bowl, pour your breadcrumbs.
3) Dredge the pork cutlets in the flour mixture, being sure to shake off any excess. Next dip the cutlet into the eggs and then finally coat with the Panko breadcrumbs.
4) Place the cutlets on a baking sheet that has been lightly coated with a spritz of olive oil and pop into the oven for six minutes on each side.

Tonkatsu Sauce
1) Mix all the ingredients in a bowl.