Name: Tonkatsu (Japanese-Style Crispy Fried Pork Cutlets)
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Boneless pork chops, trimmed of excess fat - 2; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Egg - 1; Soy sauce - ½ teaspoon; All-purpose flour - ¼ cup; Panko bread crumbs - ½ cup; Oil for frying - ½ cup

Ingredients for - Tonkatsu (Japanese-Style Crispy Fried Pork Cutlets)

1. Boneless pork chops, trimmed of excess fat 2

2. Salt ½ teaspoon

3. Ground black pepper ¼ teaspoon

4. Egg 1

5. Soy sauce ½ teaspoon

6. All-purpose flour ¼ cup

7. Panko bread crumbs ½ cup

8. Oil for frying ½ cup

How to cook deliciously - Tonkatsu (Japanese-Style Crispy Fried Pork Cutlets)

1 . Stage

Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.

2 . Stage

Whisk egg and soy sauce together in a small bowl.

3 . Stage

Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.

4 . Stage

Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.

5 . Stage

Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.