Rating: 4.5 stars
43 Ratings
  • 5 star values: 33
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Panko are coarse white breadcrumbs used in this quick and easy interpretation of the Japanese dish tonkatsu. Look for panko and wasabi paste in the ethnic-foods section of the supermarket. Substitute chicken broth if you don't have sake or sherry on hand. Serve with rice and steamed snow peas and carrots for a complete meal.

Melanie Barnard
Recipe by Cooking Light March 2006

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.

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  • Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.

  • Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.

Nutrition Facts

215 calories; calories from fat 28%; fat 6.8g; saturated fat 2.1g; mono fat 2.9g; poly fat 0.8g; protein 24.5g; carbohydrates 10.8g; fiber 0.9g; cholesterol 65mg; iron 1.1mg; sodium 454mg; calcium 15mg.
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