A breaded pork chop topped with creamy sauce, capers, greens, and edible flowers is served on a black plate over a dark wooden surface.

Pork Chop Scallopini Tonkatsu

Serves 64

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 Kikkoman® Katsu Sauce 
1 cup cream 
Salt

Pork Chop 
1 (14-ounce) brined pork chop, pounded thin 
Flour and beaten egg 
1 quart Kikkoman® 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

  1. 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.    
  2. 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.   
  3. Stir together bread crumbs and ginger. Follow basic breading procedure by dipping the pork chop in flour, then egg, then panko mixture.   
  4. Deep or pan fry until pork chops are cooked through. If deep frying, fry in 350°F oil for approximately 3 to 4 minutes.  
  5. Drizzle sauce over pork chop and garnish as desired.  

Recipe created in partnership with Chef Robbe Felice at pastaRAMEN.  

TAGGED IN:

Pork (58)Entrees (268)Deep Fry (37)Kitchen Cabinet (61)Panko & Breadings (47)
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Products in Recipe

A 2.5 lb bag of Kikkoman Panko Japanese Style Toasted Bread Crumbs with red, white, and black packaging and product details on the front.

Panko Japanese Style Toasted Bread Crumbs

A 64 fl oz bottle of Kikkoman Katsu Sauce labeled "Japanese steak & cutlet sauce" with an image of a breaded cutlet dish on the front.

Katsu Sauce

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