Gluten-Free Tonkatsu
Enjoy the beloved Japanese classic with a modern twist in this mouthwatering Gluten-Free Tonkatsu recipe! Perfectly seasoned and pounded pork loin chops are breaded in gluten-free panko breadcrumbs and fried to golden perfection, delivering the same irresistible crunch and tender interior as the traditional dish, but made safe for gluten-sensitive diets. With just a few simple steps and easy-to-find gluten-free ingredients, this recipe comes together in under 40 minutes. Serve alongside tangy gluten-free tonkatsu sauce, fluffy steamed rice, and crisp shredded cabbage for an authentic and satisfying meal that's perfect for any occasion. Whether you're cooking for family or impressing guests, this gluten-free tonkatsu is guaranteed to be a crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (about ½ inch thick) Pork loin chops
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Gluten-free all-purpose flour
- 2 large Eggs
- 2 tablespoons Water
- 1.5 cups Gluten-free panko breadcrumbs
- 2 cups Neutral frying oil (e.g., vegetable, canola)
- 0.5 cup Gluten-free tonkatsu sauce
Instructions
Place each pork loin chop between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to an even thickness of about ¼ inch.
Season both sides of the pork chops with salt and ground black pepper. Set aside.
Set up a dredging station with three shallow bowls: one for the gluten-free all-purpose flour, one for the eggs whisked with water, and one for the gluten-free panko breadcrumbs.
Coat each pork chop in the gluten-free flour, shaking off any excess. Next, dip it into the egg mixture, ensuring it is fully coated. Finally, press it into the gluten-free panko breadcrumbs, covering all sides completely.
Heat the neutral frying oil in a large skillet or frying pan over medium heat. Use enough oil to allow the pork to shallow-fry, about ½ inch deep.
Once the oil reaches 350°F (175°C), carefully place 1 or 2 breaded pork chops into the pan (do not overcrowd). Fry for 2-3 minutes on each side, or until golden brown and the internal temperature reaches 145°F (63°C).
Remove the cooked tonkatsu and place it on a wire rack or paper towel-lined plate to drain excess oil. Repeat with the remaining pork chops.
Slice the tonkatsu into strips and serve immediately with gluten-free tonkatsu sauce on the side. Pair with steamed rice and shredded cabbage for a classic presentation.
Nutrition Facts
Calories |
6813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 584.3 g | 749% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 909 mg | 303% | |
| Sodium | 5683 mg | 247% | |
| Total Carbohydrate | 225.7 g | 82% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 38.1 g | ||
| Protein | 195.6 g | 391% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 204 mg | 16% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3307 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
