Makes 2 servings. 20 minute cook time.
Goes great with Tonkatsu sauce and a side of Creamy Coleslaw.
2 pork loin chops (boneless)
½ tsp sea salt
½ tsp cracked black pepper
3 cups cooking oil (neutral flavoured like vegetable or canola oil)
3 tbsp all purpose flour
1 egg
½ cup panko (Japanese bread crumbs)
Remove excess fat from pork and pound to flatten and soften the connective tissues. Mold back into original shape.
Crack egg in a wide dish and whisk.
In a different dish, pour panko.
In yet another dish, pour flour. Lay out all three dishes side by side (flour, egg, panko).
Heat oil in large, deep frying pan over medium-high heat.
Repeating with each pork chop: dredge in flour and shake off excess, dredge in egg and shake off excess, dredge in panko and shake off excess. Press gently to make sure everything sticks well to each pork chop.
Without crowding your frying pan, gently add pork chops, cooking 1-2 minutes per side and then setting aside on wire rack (or paper towel if you don't have wire rack, but the pork won't be as crispy).
Let pork rest 4-5 minutes, slice in 1 inch strips and serve with Tonkatsu sauce.
This recipe is adapted from Just One Cookbook's Tonkatsu (Japanese Pork Cutlet) recipe.