Japanese Breaded Pork Cutlets (Tonkatsu)

• 6 boneless pork chops (1/4 to 1/2 thick)
• 2 eggs
• 1/4 c. flour
• 1 c. panko bread crumbs
• 2 c. cooking oil
• 3 Tbsp. tonkatsu sauce (available in ethnic food section)

1. Crack eggs into bowl and stir until even consistency.
2. Pour bread crumbs onto a flat plate.
3. Pat dry pork chops with paper towel.
4. Dredge pork chop through flour to cover one side and turn over to cover the other side.
5. Apply medium downward pressure to the pork chops to improve adherence of the bread crumbs on the down side.
6. Flip pork chop once more in the bread crumbs and apply pressure again.
7. If the pork chop is thick, stand it on each edge in the bread crumbs to cover the sides as well as possible.
8. Heat oil in deep frying pan to 350u0b0 to 360u0b0.
9. Place pork chops into the hot oil.
10. Turn after 2 to 3 minutes.
11. Continue frying until the outside is uniformly medium brown.
12. Total cooking time will be about 4 to 5 minutes.
13. Slice cooked pork chops into 1/2-inch thick strips and serve hot with tonkatsu sauce for dipping.

pork chops, eggs, flour, bread crumbs, cooking oil, tonkatsu sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=144647 (may not work)