4 boneless pork chops or slices of pork loin, 1/2 inch thick
1 C flour
2 eggs, beaten
2 C Panko (Japanese) bread crumbs
Heat oil in skillet until a heat of 340 F or more is reached.
Dredge pork in flour, shaking off the excess.
Coat pork, on both sides, with egg; drain.
Press pork into Panko crumbs on both sides until well covered.
Add coated pork to skillet and fry until golden brown in color; turn over and repeat on second side.
When pork is cooked through, transfer to paper towels and allow to rest for 5 minutes.
Serve with Tonkatsu sauce.
Tonkatsu Sauce: Mix together, 2 Tbsp, each, Worchestershire sauce, ketchup and sugar plus 1 tsp of water until sugar is dissolved. Make multiples of recipe if you need more sauce. Serve as dpipping sauce with Tonkatsu.,