We eat a lot of tonkatsu at the Feral Cooks, and I was thinking one day of possible options, other than dredging the chop in flour, egg and panko. The alterative would have to be something thick that panko would stick to during the frying process. Turns out the tomato paste fits the bill. Miso would work, too, and that’s next on the list.
While I’d call the experiment a success, the tomato paste, while being an intense umami- bomb, did overpower the meat at bit. I’ll have to see how miso works.
Note that this recipe would not work on full-thickness chops, as they would take too long to cook, rendering the panko burnt from the long cooking time.
What you’ll need
- However many small, thin, boneless pork chops you want to cook
- Salt and pepper, to taste
- About 1T tomato paste for each chop
- About 1 cup or so of panko
- Oil for cooking
What to do
Dry the chops on both sides so the tomato paste sticks to them. Salt and pepper each side of each chop. Add the panko to a shallow bowl or high-rimmed plate.
Begin heating to 350 degrees F about 0.33 inches of oil in a large, heavy-bottom fry pan—cast iron works well for this.
When the oil is approaching 350 degrees, do this for each chop: with a butter knife or a large spoon, spread the tomato paste evenly across the surface of the chop. Turn it over and press it firmly into the panko, coating the entire side. Gently set on a cutting board or plate and spread the tomato paste across the naked side. Turn the chop over and firmly press into the panko. Set on a plate until the oil is ready. Do that for each chop.
When the oil is up to temp, carefully put the chops into the oil, letting them cook for 3 – 4 minutes, before carefully turning and cooking the other side for 3-4 more minutes. When done, remove to a paper-towel-lined plate or a wire rack.
Serving options include putting the tonkatsu on a bun with lettuce/cabbage and tonkatsu sauce, or serving it on a bed of cabbage with rice.
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