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How to Panko (Plain Breadcrumbs) Fried Pork Chop

I love having juicy ,crispy and meaty panko (breaded) pork chop. But to make your own juicy and soft breaded pork chop is not a hard task. I prefer to use plain Japanese panko not Italian breadcrumb which have different type of flavor and seasoning. Here,I would like to share my simple step to step making panko pork chop with you.


5 pieces pre-cut thick pork chop,tenderizer then rub with salt and ground black pepper ,let's seasoning for 30 minutes or longer


1/2 cup all purpose flour

1/4 cup corn flour

1 tsp salt

1 tsp Cayenne powder

1 tsp garlic powder


2 eggs,beaten

1/2 cup whole milk


200 gm panko (plain breadcrumbs)

1 cup cooking oil

prepare beaten eggs with milk in a wide bowl
combine flour,corn flour and seasoning in a large plate,mix well
plain panko in plate
1: seasoned tenderized pork chop ready to coated with flour .Use a tenderizer to soft the meat or the dull side of cleaver if you don't have tenderizer.2: make sure both side pork chop is well coated with egg mixture
3:then coated with flour mixture
4: then dip coated flour pork chop into the egg and milk mixture again
5: then remove from egg mixture and coat with flour mixture again
6: then dip back to egg mixture and then to plain panko
7:place breaded pork chop in a clean plate,while heat oil at medium high in aluminium skillet or fryer ( don't use non-stick skillet or pan for frying)
8:pan-fry panko pork chop in medium heat oil skillet..Fry both side of pork chop until golden brown,about 5-8 minutes each side .Do not over- fried panko pork chop,it's tends to dry the meat out and tough.Dish out and dry on paper towel before serve
10:Panko pork chop to serve. Dip with Katsu or Tomato sauce.



Ling's Passion said...
April 7, 2009 at 1:41 AM

I have never tried cooking with panko (Jap breadcrumbs). Since your pork chop looks so delicious will try this one day.

Zue Murphy said...
April 7, 2009 at 6:03 AM

The breadcrumbs will stick better to the meat since you repeat the process to coat them several times. I think using pan fry method is better than fry it deep in oil.

Little Corner of Mine said...
April 7, 2009 at 12:34 PM

I love the Japanese panko too, very crispy. I wonder whether we can make our own panko? Toast any of our leftover bread and process til fine? Seem like it's doable, may be should try this since panko is not cheap. :P BTW, your pork chop looks very crispy, with so many layers of coating, sure crispy lah.

Beachlover said...
April 8, 2009 at 1:37 AM

ling passion:
I'm sure you will like it..hope to see your posting soon:)

yes,I repeat the process twice..I see chef from Jap restaurant doing can try using chicken ,then jadi la Katsudon!

I try once to make my own panko but didn't come out nice like the one in package sell on supermakter shelve.Actually it's not really expensive..less than $2.00 a pack but I get mine at $1.25..

Claire said...
April 8, 2009 at 8:47 AM

Oohhh...I'm craving for some pork chops right now!

ICook4Fun said...
April 8, 2009 at 11:49 AM

I hardly buy pork as Carlos is not a fan of pork but your pork chop look so appetizing. I am so tempted to go out and buy some :)

noobcook said...
April 9, 2009 at 2:45 AM

I love this type of breaded pork chops, if only I am not so lazy to bring out my deep frier hehe... I like the fact that you made the batter yourself :)

tigerfish said...
April 9, 2009 at 8:51 AM

Add some Japanese curry and I will have Japanese curry rice with pork chop :)

Beachlover said...
April 10, 2009 at 12:35 AM

lol!! it's not hard to make,enjoy!

Gert,I know some ppls don't take pork it's not bcoz religion,just not a fan...but once a while is fine..I'm looking forward your pork chop posting:P

aiyooo..if I live where you like now,I refuse to cook at all...just step to the restaurant,order and there you go....thanks!

Japs curry?? hmmmm...must try one soon!

mikedunnrx said...
April 28, 2009 at 9:07 PM

I made this tonight and it was unbelievably delicious. I didn't have any cornflour but it came out fine anyway. A couple tips: Lean towards medium-low on the stove temperature and check the meat to make sure the panko isn't burning. The instructions say 5-8 minutes but it's more like 5 minutes tops.

Anonymous said...
January 31, 2010 at 3:22 PM

I'm ging to make thse tonight, and serve with an onion cream sauce!!!

Melt the butter in a large heavy saucepan. Add the onions and cook over high heat, stirring, until golden, about 8 minutes. Add the garlic, bay leaves, nutmeg, 1 tablespoon coarse salt and 3/4 teaspoon pepper and cook for 30 seconds. Add the heavy cream and bring to a boil. Remove from the heat, cover, and let stand for 5 minutes.

Anonymous said...
February 8, 2013 at 10:43 PM

I marinated my chops in buttermilk, 1 T. hot sauce and 1 tea salt for 1 hour before dredging them, in the panko. I also added paprika to my panko mix. I didn't use the egg, which I'm sure would be good. I was going to beat an egg and put it in the buttermilk I marinated it in which I will do the next time. I didn't double dip as I didn't want another layer of calories. It was delicious!

Cooking freebies said...
January 8, 2015 at 4:50 PM

This with miso sauce is one of my all time favorite dishes. I would have this with rice and salad. Sometimes we overlook the fruits that we have in abundance- or, even the vegetables we have. Perhaps this would taste good with leftover spinach and cheese as well.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.