Ingredients
4
4 servings
- •2 boneless pork chops, trimmed of excess fat
- •½ teaspoon salt
- •¼ teaspoon ground black pepper
- •1 egg
- •½ teaspoon soy sauce
- •¼ cup all-purpose flour
- •½ cup panko bread crumbs
- •oil for frying
Instructions
- Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
- Whisk egg and soy sauce together in a small bowl.
- Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
- Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
- Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.
Nutritional Facts
Per 4 servings
- Calories: 322
- Carbohydrate: 16g
- Fat: 26g
- Fiber: 0g
- Protein: 10g
- Sugar: 0g
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