This is a common side dish served with many different cuisines in Chile or can be eaten on its own with bread. This is my preferred way to serve Chilean empanadas.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 eggs
- 1 teaspoon milk
- ½ teaspoon minced garlic
- salt to taste
- ½ teaspoon pepper
- 1 cup vegetable oil for frying
- 8 thin cut boneless pork chops
- 1 ½ cups panko crumbs
Instructions
- In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl.
- Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time.
- When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.
Reviews
I should have read the reviews first! It was very good but next time I’ll, 1) pound the pork (mine was too thick and had to be finished in the oven so it didn’t burn), 2) season the meat and, 3) season the bread crumbs, 4) do what someone else suggested and fry on high for 2 min each side, then lower the temp. I served it with Okonomiyaki and a dipping sauce that added great flavor. Will make again!
Made it with a sweet and spicy sauce recommended in one other review. We loved it! Definitely will make this one again!
Family loved it! Thank you for the recipe. I ended up using a pork loin roast and sliced it thinly and trimmed the fat. Took reviewer suggestions and pounded the pork and seasoned it with garlic powder and salt. Also added seasoning to the breadcrumbs. Needed 2x the eggwash and the breadcrumbs. Deep fried in oil (350 degrees) for 3 minutes on each side and shook off all oil before placing on a wire rack to wait until I cooked the rest. Served with tonkatsu sauce (recipe from this site), rice and broccoli. Turned out great!
The panko and egg amounts for the binding agent is definitely not nearly enough. It has a solid taste, but needs a little extra.
Nice and crunchy! I will make it again.
The oil was too hot and it burnt after just 4 minutes. Will definitely try it again but at a lower temp.
Very good and easy to make, the family loved it.
Wow. Thes came out perfectly! I wish I had more chops! I’m going to use this method with chicken breasts too. I’ll adjust cooking times. but this coating is finally the breading I’ve been looking for for years!!!
I used non gluten panko and it was excellent. I’m definitely adding this to the menu rotation.
I found the cooking it on medium high heat burned it. I tried it a second time and I cook fried it for about two minutes on each side on medium high but then turn the heat down to medium and still came out nice and crunchy in 10 minutes and well done on the inside
First time making it , It turned out delicious . Will make again
This tastes awesome! One of my favorite outputs from an allrecipes recipe! I did some modifications though: (1) I tenderized the pork first by pounding it; (2) I also did small cuts on the meat (I watched this tip in another video elsewhere); (3) I dipped the pork in flour before dipping in egg and panko breadcrumbs; (4) I added another egg since 2 eggs for the egg mixture wasn’t enough. I also made some tonkatsu sauce to go along with it. I used the recipe for the sauce from this site’s “Ashley’s Chicken Katsu with Tonkatsu sauce”: 1/2 cup Worcestershire sauce; 1/4 cup ketchup; and 2 tablespoons soy sauce. I adjusted it a little to my taste. Aside from the sauce, I added some broccoli slaw as a side. My husband loved the whole thing!
Make sure you use thin pork or chicken and if using thicker swine or poultry, bake after golden brown to finish. Due to the fact panko is very light and will burn quickly.
This dish is so delicious! Although I did season the pork chops with garlic salt and pepper before I breaded them. I love how crunchy the panko turns out. Definitely makes the dish! Don’t forget to make the sauce..
Double-dipping in eggs and Panko bread crumbs produces a wonderful crust on the pork. My family loved it! A definite keeper.
I ended up using twice the egg mix and pano to coat my pork chops, but this recipe was good!
Finally a recipe where the panko doesn’t fall off. Family loved it and my brother-in-law was very impressed! I added garlic powder instead of the fresh garlic.
It was great but id mention the sauce because i forgot to get it because it wasnt mentioned.
Goes great with sweet and sour sauce!
Great recipe, made no changes. Husband said it was over the top.
This was amazing! My husband and I really loved this recipe. Definitely a keeper. I added 1/4 tsp of garlic powder and 1/4 tsp salt, and pounded the pork to tenderize it. It turned out so good!