Tonkatsu (Japanese Pork Cutlet

• Meat

  • 1 lb Pork chops, boneless

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 Tonkatsu sauce

• Pasta & Grains

  • 1 Rice, cooked

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 cup Corn oil

• Bread & Baked Goods

  • 1 cup Panko bread crumbs

Found on damndelicious.net

Description

Ingredients

• 1 cup corn oil
• 1 pound boneless pork chops
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup Panko* bread crumbs
• Cooked rice, for serving
• Tonkatsu sauce, for serving

Directions

• Heat corn oil in a large skillet over medium high heat. Season pork chops with salt and pepper, to taste. Working one at a time, dredge pork chops in flour, dip into egg, then dredge in Panko crumbs, pressing to coat. Working in batches, add pork chops to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate. Serve immediately with rice and tonkatsu sauce, if desired.