Tonkatsu Curry

July 30, 2021 by Mandy

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tonkatsu curry
Yield: 3 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes



Pat dry and flatten pork chop with a meat pounder or back of the knife. Season with salt.
Flour the pork chops and shake off excess flour.
Dredge each pork chop in the egg wash.
Dip each pork chop into the panko breadcrumbs.
Heat up 1/2 cup of light olive oil in a cast iron pan on medium heat.
Pan fry the pork chops on each side for 5 minutes. Finish cooking in the oven at 375 degrees Fahrenheit for 5 minutes or until the internal temperature reaches 165 degrees Fahrenheit.

Heat up Japanese instant curry according to the package instructions.
In a deep plate, lay a bed of rice. Top with curry and sliced tonkatsu.