Servings: 4 servings
- 4 boneless pork chops (not too thick)
- 2 beaten eggs with 1 tsp of canola oil
- 2 cups panko
- 1 cup all-purpose flour
- salt and pepper
- 2 cups canola oil
- tonkatsu sauce (a type of Japonese ketchup, available at Kim Phat)
1. Remove all excess fat from the pork chops with a knife and cut straight incisions into the pork chop.
2. With the rear end of the knife, smack the pork chops to make then thinner. With clean hards, reshape the pork chops. Add salt and pepper.
3. In three separate bowls, add the beaten eggs, flour and panko in that order.
4. In a wok or a casserol, or a deep pan, add the canola oil and wait for the oil to reach 180C or until hot enough. Add panko to check.
5. Dredge the pork chops one by one in the egg, the flour and the panko (in this order). Add pork chops to the oil and cook each of them 1 minute per side. Remove the pork chop and turn off the stove top. Let drain on a rack for 5 minutes. Turn the stove top back on until oil reaches 180C.
6. Add the pork chops to the oil for another 30 seconds per side. Remove and drain. Wait 2 minutes and then cut. Serve with tonkatsu sauce and rice.