Ingredients
- soy sauce
- sugar
- Worcestershire sauce
- ketchup
- boneless pork loin chops, about 1 cm thick2
- kosher salt1/2 tsp
- black pepper1/8 tsp
- egg, beaten1
- flour2 tbsp
- panko, Japanese bread crumbs1/2 cup
- vegetable oil, for frying
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Combine the soy sauce, sugar, Worcestershire, and ketchup. Beat with fork until consistent.
If desired, chill sauce for a half hour to thicken.
Pound pork with meat mallet until thin, perhaps ¼ inch (a little more than 0.5 cm) thick. To reduce splatter you should put the meat in an open ziplock bag.
Season pounded cutlets with salt and pepper on each side.
Put beaten egg, flour, and bread crumbs in separate shallow bowls.
Place pork in the flour, then egg, then crumbs (in that order) so that it is completely coated with each.
Heat oil in a frying pan to about ½ inch or 1.25 cm deep. Drop in crumbs to test when the oil is ready—the crumbs should float and sizzle.
Fry pork until deep golden or golden brown, most likely a for a few minutes on either side.
With a sharp knife cut pork into strips.
Serve with Japanese short grain rice and thinly shredded cabbage.
