For a while after I was diagnosed, I gave up making tonkatsu, one of our favorite weekly dinners (that also tastes good a day after). I tried making it again with Aleia’s gluten free bread crumbs but it just wasn’t the same.
However, one day at Sprout’s, I came across this…
Kinnickinnick’s has had a pretty good track record for taste, so I really really really wanted to give it a shot. I took this home, flour’d some pork with Bob’s Red Mill 1-for-1 gluten free flour (not the beany one), used this panko, and BAM! It was PERFECT. Husband doesn’t usually care for my GF food, but this worked out perfectly.
All you’re doing is following the basic tonkatsu recipe, except exchanging out some core ingredients (here’s Just One Cookbook’s if you need pictures):
- Obtain pork chops and free from packaging, mix up egg(s) — mix up about one for every two or three chops
- Heat up oil
- Dust pork chops with gluten-free flour — make sure to cover entirely on both sides
- Dip pork chops in the egg mix
- Cover entirely with gluten-free panko
- FRY! Until it’s a good brown and crunchy color
That’s literally it. Top it off with Bulldog tonkatsu sauce and you’re all set to yummy. 🙂