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12-17 Tonkatsu (Japanese pork chops)

We used to make these often. Dad learned how to make them when he lived in Japan.

You need to coat the pork before frying it.
To prepare the pork for their coating, pound between two sheets of plastic wrap until very thin:
2 boneless pork chops

Mix together: 1/2 t salt 1/4 t pepper 1/4 c flour
Coat the pork on both sides then coat pork in:
1 egg, beaten
Next, coat pork in: 1/4 c Panko bread crumbs (look on the Asian aisle)
Place each pork chop in a hot skillet with a generous amount of
Sesame oil
Fry each side until golden brown. Place on paper towels to drain. Serve on hot rice with Asian sides or salads.
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