Tonkatsu with lemon butter sauce (+video)
These delicious tonkatsu with lemon butter sauce is crispy on the outside and fragrant and tender on the inside! Everyone loves these delicious and simple fried pork tenderloin.
Although it is fairly simple to make, these tonkatsu are impressive main dishes for dinner! Served with some arugula salad, grilled zucchini and French bread, you will really please your dinner guests!
A new way to cook pork chops
You guys-I’m very happy to share this tried and true recipe with you today. When it comes to meat, chicken is my first choice. Having said that, pork chops are becoming another type of meat for us. In fact, this is my mother’s favorite.
Over the years, I like it more and more, but I especially like today’s tonkatsu because they are simple and delicious.
Adding lemon butter sauce and deep frying may help make them so delicious, but I am very confident that this dish can turn anyone into a pork chop lover. They are very good, they are my new favorite!
These pork tenderloins are crispy on the outside and super tender and juicy on the inside. They are delicious and are made in a pan. You must try it yourself (and our Parma Pork Chop and Smoldering Pork Chop)!
How to fried pork cutlet
We have cooked slow-cooked pork chops and grilled pork chops in the past, but we haven’t tried breading and deep frying. This is the fried pork tenderloin you need to make.
set up. Add flour to the shallow dish. Add eggs and water to another shallow dish. Add bread crumbs and cheese to the third platter.
Prepare ribs. Heat the oil in a large saucepan over medium-high heat until it shimmers. Prepare each pork chop while the oil is heating up. Season the pork chops with salt and pepper. Dredge the ribs in the flour, then the egg mixture, then the breadcrumb/cheese mixture.
You can also fry pork chops without breading, but breading will help make the pork chops crispy and delicious.
saute. Add pork chops to oil and fry for 5 minutes on each side (or until golden brown). Remove from the pan and place on a plate lined with paper towels.
Lemon butter sauce. Clean the pan, add chicken broth, and bring to a boil. Add lemon slices and reduce the liquid to half. Reduce the heat and add the remaining broth and butter. Put the ribs back in the pot, drizzle with the sauce, and cook for another 5 minutes or until fully cooked.
Serve. We put the meat on a vegetable bed and then drizzled some sauce on the whole plate. The results are amazing! In fact, we think they taste like what you eat in high-end restaurants!
Tips and frequently asked questions
tip: If you have one, use a cast iron skillet to make this dish. It is very suitable for frying because it can hold and radiate heat well. It also provides a natural non-stick surface. Easy to clean up is always appreciated!
store. We recommend discharging the leftover fried pig in an airtight container or wrapping it in foil and putting it in the refrigerator. If stored properly, they can be kept in the refrigerator for 3-4 days.
Reheat. The best way to reheat pork chops that have been fried is in the oven. Place them on a baking sheet lined with foil. Lightly brush with olive oil (or spray) and reheat at 350° on each side for about 8 minutes.
We are happy to have another good way to prepare pork chops. Although this particular recipe may require more steps, it is simple and worthwhile because it makes this dish very crunchy! 😉
For more delicious pork recipes, please check:
Course main course
Preparation time 10 minutes
Cooking time 15 minutes
Total time 25 minutes
Calories 474 kcal
Author Little Luna
- 4 thinly sliced middle-cut pork chops
- Salt and pepper, according to preference
- ½ to 3/4 cup all-purpose flour
- 1 to 2 large eggs, beaten with 1 tablespoon of water
- 1 cup unseasoned Panko breadcrumbs
- 1/2 cup grated Romano cheese
- 1-2 tablespoons for frying
Lemon Butter Sauce
- 1 cup chicken broth
- 1 lemon sliced
- 1/4 cup unsalted butter, room temperature
Season the pork chops with salt and pepper.
Add flour to the shallow dish. Add eggs and water to another shallow dish. Add bread crumbs and cheese to the third platter.
Heat the oil in a large saucepan over medium-high heat until it shimmers.
Prepare each pork chop while the oil is heating up. Dredge the ribs in the flour, then the egg mixture, then the breadcrumb/cheese mixture.
Add pork chops to oil and fry for 5 minutes on each side (or until golden brown). Remove from the pan and place on a plate lined with paper towels.
Clean the pan, add ½ cup of chicken broth, and bring to a boil. Add lemon slices and reduce the liquid to half. Reduce the heat and add the remaining broth and butter.
Put the ribs back in the pot, drizzle with the sauce, and cook for another 5 minutes or until fully cooked. Serve hot. Please enjoy!
Adapted from Renee’s Kitchen Adventures