TONKATSU (JAPANESE PORK CUTLET)

Prep 15 mins – Cook 15 mins – Total 25 mins

Ingredients

• 1 cup vegetable 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

1. Heat corn oil in a large skillet over medium high heat.
2. 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.
3. 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.
4. Serve immediately with rice and tonkatsu sauce, if desired.

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