Serves2
- Active time:20 min
- Start to finish:20 min
April 2009
Tonkatsu—deep-fried breaded pork—is a European-inspired dish that evolved during the late 19th century in Japan. Here, the pork is pounded thin and simply panfried. Pickled carrots offer a cool bite.
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3
tablespoons
distilled white vinegar
-
1
tablespoon
water
-
1
teaspoon
sugar
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2
large carrots
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2
scallions, very thinly sliced diagonally
-
1
large egg
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1
cup
cup panko (Japanese bread crumbs)
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2
(3 1/2- to 4-oz) boneless center-cut pork chops
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3 to 4
tablespoons
vegetable oil
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Whisk together vinegar, water, sugar, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl. Using a vegetable peeler, shave as many ribbons as possible from carrots. Toss carrots and scallions with dressing.
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Lightly beat egg in a shallow bowl. Combine panko, 1/4 tsp salt, and 1/8 tsp pepper on a large plate.
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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 tsp each of salt and pepper (total).
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Coat with egg, letting excess drip off, then with panko, pressing to help adhere. Heat 3 Tbsp 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 Tbsp oil if necessary. Drain briefly on paper towels and serve with carrot pickles.
Cooks’ note: We’ve also got a Web-exclusive recipe using the
leftover panko.
