Tonkatsu (Japanese Pork Cutlet)

This is my absolute favorite Japanese food. (What's not to like? It's fried!) I was introduced to this by Japanese exchange students I was hosting. The tonkatsu sauce is purchased at most grocery stores in the Asian foods section. Serve on a bed of shredded cabbage, for presentation. Serve with TONKATSU Sauce (the database won't let me add this as an ingredient).

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  boneless pork chops, 1/2 inch thick (I have also used boneless chicken breasts)
• 2  tablespoons flour
• 1  beaten egg
• 1⁄2 cup panko breadcrumbs (Japanese bread crumbs)
•  vegetable oil (for frying)

Directions

1. Pound pork to 1/4-inch thickness.
2. Coat with flour, then dip into egg, and finally coat thoroughly with Panko.
3. Deep fry in 1 inch vegetable oil, heated to 350º, 3 minutes on each side, or until golden brown.
4. Serve on bed of shredded cabbage, for presentation.
5. Serve with Tonkatsu sauce.
6. NOTE: If you can't find Panko, you may use crushed corn flakes.