- 4 slices of boneless pork loin, 1/4 to 1/2 inch thick
- this pork can be marinated overnight with soy sauce and garlic if you want extra flavor
- oil for frying
- 2 eggs
- 1 1/2 cup of flour
- 2 cups panko bread crumbs
- Heat up a pot with about half of it filled with oil.
- pound out the pork chops to around 1/4 inch thick. Make sure the thickness is uniform, so the meat will cook evenly throughout.
- set up a breading station: a plate with flour, a plate with the 2 cracked and mixed eggs, and a plate with panko.
- dredge the pork chops in the flour, then egg, then panko. Make sure to coat both sides evenly.
- check to see if the oil is hot enough by placing some panko in the pot. If the panko bubbles, then the oil is hot enough.
- Once the oil is hot enough, gently and carefully place a pork chop into the pot. Do not overcrowd the pot. Just one or two pork chops frying at a time should be enough.
- fry the pork chop for 2-3 minutes. Carefully flip the pork chop and fry for another 2-3 minutes. The pork chop should be done when the exterior is golden brown.
- take out the pork chop and let it cool on a cooling rack.
- Repeat for the rest of the pork chops.
- Once the pork chops have cooled down a little, serve and enjoy!
- best served with tonkastu sauce if you have it and heaping amounts of rice