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These Japanese style pork cutlets come together in just 20 minutes, or less!

Prep Time    : 15 mins
Cook Time   : 10 mins
Total Time    : 25 mins

Servings      : 4


·         1 cup vegetable oil
·         1 pound boneless pork chops
·         Kosher salt and freshly ground black pepper, to taste
·         1/2 cup all-purpose flour
·         1 large egg, beaten
·         1 cup Panko* bread crumbs
·         Cooked rice, for serving
·         Tonkatsu sauce, for serving


1     Heat corn oil in a large skillet over medium high heat.
2   Season pork chops with salt and pepper, to taste. Working one at a time, dredge pork chops in flour, dip into egg, then dredge in Panko crumbs, pressing to coat.
3   Working in batches, add pork chops to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
4     Serve immediately with rice and tonkatsu sauce, if desired.

*Panko is a Japanese-style bread crumb and can be found in the Asian section of your local grocery store.

Recipe from damndelicious.net

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