Thai Spiced Tonkatsu is an easy and delicious dinner that you can whip up in about 20 minutes, and tastes better than the best take-out.
Its November! And November is all about being thankful. I like to consider the blessings of the year that’s passed, and mentally gear up for the holiday season. Has anyone made a difference in your life this year that you are thankful for? Start a pre-Thanksgiving tradition of cooking a meal for someone you want to bless and show your thankfulness.
This year, I celebrated a bit of an early Thanksgiving, and made the guy I’m thankful for a little lunch on a Saturday.
Who is this guy, you ask?
Well – it’s none other than my awesome husband. He’s been such a rock for me this year as we planned, prepped, and transitioned into a family of 9.
It’s not every day or every husband that not only would be willing to take on such a huge responsibility, but it wasn’t ever a question for him. He is the actual best. (Especially when he makes me things like these Spicy Grilled Chicken Wings or his Easy Homemade Chicken Tenders. He taught me to cook. He throws down.)
Up to his elbows in dirty dishes and dirty diapers – he still cheers me on with the blog, with my job, and with my band. It’s incredible, really, and I just couldn’t do this life without him.
Jeremiah LOVES Asian food, and katsu in particular. I thought that tonkatsu (or pork katsu) would be a perfect for this. I love how tender the pork loin filet is for this dish, and it’s also easier on the wallet than its cousin the tenderloin.
Just make sure to cut off the silver skin, as that can be tough. Also – a trick for breading with panko. Always do it in this order:
- Egg Wash
And SEASON SEASON SEASON each step of the way. Seriously.
Season the pork itself with salt, pepper, and garlic powder.
Season the flour with a little more salt, and some onion powder.
Season the egg wash with something interesting.
I used a Thai spice mix from Gourmet Garden. Then I seasoned the Panko bread crumbs with some more salt and pepper. Don’t go too crazy, but flavoring all of the steps really helps to make this pop.
- 1 pork loin filet with excess fat and silver skin removed
- salt and pepper
- 1/2 cup flour seasoned with salt, pepper, and garlic powder
- 1 egg
- 1 tablespoon whole or 2% milk
- 2 teaspoons Gourmet Garden Thai Seasoning Stir-in Paste
- 1 - 1 1/2 cups panko
- 1 inch of a neutral oil in a medium fry pan
- Slice pork loin into 1 inch filets, and lightly season with salt and pepper.
- Mix together the flour with some salt, pepper, & garlic powder well. In a separate dish, whisk together the egg, milk, and Thai seasoning paste. In another dish, place the panko.
- Take the pork filets and coat them well with the flour, then into the egg wash, and right into the panko. Set aside on a clean plate, and repeat until all of the filets are covered.
- Place the oil into the pan and heat to 350 degrees. Fry the pork filets until they are golden brown and the pork is cooked through.
I am a Gourmet Garden blog ambassador! I love their products and I hope that you do too.