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Pork Chop Scallopini Tonkatsu

Pork Chop Scallopini Tonkatsu

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  • Tonkatsu Sauce
  • 2 cups thinly sliced shallots

  • 2 cups thinly sliced garlic

  • Olive oil

  • 3 cups white wine

  • 2 cups hot water

  • ¼ cup fresh lemon juice

  • 2 pounds unsalted butter

  • 1 cup Katsu Sauce

  • 1 cup cream

  • Salt

  • Pork Chop
  • 1 (14-ounce) brined pork chop, pounded thin

  • Flour and beaten egg

  • 1 quart Panko Japanese Style Toasted Bread Crumbs

  • 1 teaspoon ground ginger

  • Garnish
  • Fried capers

  • Curled scallions

  • Radish, thinly sliced and punched with a ring mold

  • Chopped parsley


  • To prepare sauce, sweat shallots and garlic in oil until completely translucent. Deglaze with wine and cook until reduced by half. Blend the mixture in a blender until smooth, then add water and lemon juice.
  • Add cubed room temperature butter while the blender is running on medium speed to emulsify. Stir in Katsu sauce and cream; season with salt to taste. Cook over low heat until sauce is hot and the thickness of gravy.
  • Stir together bread crumbs and ginger. Follow basic breading procedure by dipping the pork chop in flour, then egg, then panko mixture.
  • Deep or pan fry until pork chops are cooked through. If deep frying, fry in 350°F oil for approximately 3 to 4 minutes.
  • Drizzle sauce over pork chop and garnish as desired.

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