Healthy Tonkatsu
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
Healthy Tonkatsu sits in the Pork section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 4 boneless pork loins, try to get pork chops that are ½-inch to ¾-inch thick
- Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 ounces green plantain chips
- 2 tablespoons cassava flour, or tapioca or arrowroot powder
- 2 large eggs
- Avocado oil spray
- Tonkatsu Sauce, skippable dipping sauce
Method
Blot the pork chops dry with a paper towel. Then, use a sharp paring knife to cut two small slits on the fatty edge of the pork chops—this will keep the pork chop edges from curling up when they cook in the air fryer or oven.
Use a meat pounder or meat mallet to smash the chops so they’re about ½-inch thick. If your pork chops are already ½-inch thick, you don’t need to pound them.
Scatter the pork cutlets on both sides with Diamond Crystal kosher salt and freshly ground black pepper.
Set a wire rack in a rimmed baking sheet and keep nearby.
Plop the plantain chips or plantain strips in a food processor and process until a coarse powder is formed. (No food processor? You can place the chips in a ziplock bag and bash them with something heavy until the chips are pulverized.) You should end up with 1 cup of crushed plantain crumbs.
Grab three shallow bowls for your breading station. In the first one, pour in the crushed plantain chips. You can reserve half of the plantain crumbs to ensure that you have enough for all four pork chops (pour in extra crumbs as needed). In the second one, add the cassava flour. In the last bowl, whisk together the eggs and ½ teaspoon Diamond Crystal kosher salt.
Lightly coat a pork chop in the cassava flour, shaking off the excess flour. Then, dip it in the egg mixture, making sure it is well coated but not super goopy. In the last step, coat the pork chop completely with crushed plantain chips and place the pork chop on the prepared wire rack in the rimmed baking sheet. Repeat the process with the rest of the pork chops.
Warm the air fryer to 400°F. When the air fryer is ready, lightly spray the bottom of the air fryer with avocado oil spray and place the pork chops in a single layer.
Spray the tops of the pork chops with avocado oil.
Air fry the pork katsu at 400°F for 8 to 10 minutes or until the outside is golden brown and the center is barely pink and the internal temperature is 145°F.
Cut up the tonkatsu and serve it with tonkatsu sauce (a sweet Worcestershire sauce) and shredded cabbage dressed with sesame ginger dressing , if desired.
Warm the oven to 425°F conventional or 400°F convection bake with the rack in the middle. Set the pork cutlets on an oven-proof wire rack in a rimmed baking sheet. Spray the tops of the breaded chops with avocado oil spray.
Roast the tonkatsu until the outside is golden brown and the pork is barely pink and the internal temperature is 145°F, about 10 to 13 minutes.
Cut up the tonkatsu and serve it with tonkatsu sauce (a sweet Worcestershire sauce) and shredded cabbage dressed with sesame ginger dressing , if desired.
Kitchen notes
- If you’re not paleo, feel free to make a katsudon rice bowls by serving the pork chops over rice!
