Search
Close this search box.

Pork Chop Scallopini Tonkatsu

Pork Chop Scallopini Tonkatsu

0.0 from 0 votes
YIELD

64

servings

Ingredients

  • 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

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.

More Posts

Share:

Program Presented by

Sign up for Kikkoman’s Foodservice eNewsletter!

Learn more about Kikkoman food service products