Pork Katsu (Tonkatsu)

Steps

1. Whisk together¾ cup all-purpose flour, 1 teaspoon salt, and 1 teaspoon pepper and place it into one flat dish. Remove 1 tablespoon of the flour and whisk it into 2 eggs,. Pour the egg mixture into another flat dish. In a third flat dish, place the panko breadcrumbs.

2. Cut slits into the edges of each of the 2 boneless skinless pork loin chops to keep them from curling up as they cook. Use a meat tenderizer and flatten them until they are about 1 inch thick.

3. Dredge each pork loin in the flour mixture. Next, coat them in the eggs, allowing any excess eggs to drip off before coating them in the 1 ½ cups panko bread crumbs. Coat the pork thoroughly in bread crumbs and set aside.

4. Heat about an inch of Oil for frying in a large skillet over medium-high heat. The oil should sizzle when a toothpick is inserted into it.

5. Place the breaded pork into the hot oil and fry the pork for about 5-6 minutes on each side. The pork should be golden brown and be cooked through.

6. Remove the cooked pork from the oil and place it on a paper towel lined plate to let any excess oil run off.

7. Make the katsu sauce by whisking together 1/4 cup ketchup, 3 tablespoons Worcestershire sauce, 2 tablespoons sugar, 2 tablespoons oyster sauce, 1/8 teaspoon garlic powder, and 1/8 teaspoon onion powder in a small bowl.

8. Pour the katsu sauce over the tonkatsu and serve on a bed of cabbage or rice. Enjoy!