Japanese Style Pork Cutlets Recipe

Prepare the Pork Chops

Start by placing the pork loin chops between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the pork to an even thickness, about 1/2 inch. Season both sides with salt and black pepper.

Set Up Breading Station

In three separate shallow dishes, place the all-purpose flour in the first, beat the eggs in the second, and add the panko breadcrumbs to the third.

Bread the Pork Chops

Dredge each pork chop in the flour, shaking off the excess. Dip it into the beaten eggs, allowing any excess to drip off, and then coat it in the panko breadcrumbs, pressing gently to adhere.

Heat the Oil

In a large skillet, heat the vegetable oil over medium heat until hot but not smoking. You can test the oil by dropping in a breadcrumb; it should sizzle.

Fry the Pork Chops

Carefully place the breaded pork chops in the hot oil, cooking them in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes on each side or until golden brown and cooked through.

Drain and Serve

Once cooked, remove the pork cutlets from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve hot with tonkatsu dipping sauce.