Pork Chop Scallopini Tonkatsu

Yield

kikkoman products used:

Panko Japanese Style Toasted Bread Crumbs Katsu Sauce

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

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.

Recipe created in partnership with Chef Robbe Felice at pastaRAMEN.

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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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