Pork Katsu With Quick Carrot Pickles

• 3 tablespoons distilled white vinegar
• 1 tablespoon water
• 1 teaspoon sugar
• 2 large carrots
• 2 scallions, very thinly sliced diagonally
• 1 large egg
• 1 cup
• (Japanese bread crumbs)
• 2 (3 1/2-to 4-ounces) boneless center-cut pork chops
• 3 to 4 tablespoons vegetable oil

1. Whisk together vinegar, water, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Using a vegetable peeler, shave as many ribbons as possible from carrots. Toss carrots and scallions with dressing.
2. Lightly beat egg in a shallow bowl. Combine
3. , 1/4 teaspoon salt, and 1/8 teaspoon pepper on a large plate.
4. Pound pork chops to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Season both sides with 1/8 teaspoon each of salt and pepper (total).
5. Coat with egg, letting excess drip off, then with
6. , pressing to help adhere. Heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook chops (in batches if necessary), turning once, until golden and just cooked through, 4 to 5 minutes total, adding remaining tablespoon oil if necessary. Drain briefly on paper towels and serve with carrot pickles.

distilled white vinegar, water, sugar, carrots, scallions, egg, bread crumbs, center, vegetable oil

Taken from www.epicurious.com/recipes/food/views/pork-katsu-with-quick-carrot-pickles-352277 (may not work)