Pork Chop Scallopini Tonkatsu
YIELD
64
servingsIngredients
- 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 Chop1 (14-ounce) brined pork chop, pounded thin
Flour and beaten egg
1 quart Panko Japanese Style Toasted Bread Crumbs
1 teaspoon ground ginger
GarnishFried capers
Curled scallions
Radish, thinly sliced and punched with a ring mold
Chopped parsley
Directions
- 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.