TonKatSu

One of my favorite childhood meals is the Korean Pork Cutlet (TonKatSu). It's super easy to prepare and an easy weeknight meal. Plus, who doesn't love something that's fried? The pork is super tender and who doesn't love a crispy coating?! Dr. Sweetpea took one bite of the port cutlet and told me this needs to be in our regular rotation.

Korean TonKatSu

(My rendition after watching my mom make it for many years)

4 boneless pork chops (slice pork chops in half horizontally if super thick)

Eggs, whisked

Cornstarch

Panko 

Salt

Pepper

If the pork chops are super thick, slice them in half horizontally so they are about 1/2 inch thick. Then use a meat mallet to pound the slices of pork down to about 1/4 inch thickness. Salt and pepper both sides of the pork. Set aside. 

Dredge each slice of pork in cornstarch on both sides. Then dip both sides of the chops in the eggs. Dredge both sides of the pork again in cornstarch. Then dip both sides of the chops again in eggs. Then generously cover both sides of the pork with panko. Set aside. 

Heat about 4 tablespoons of vegetable oil in a skillet over medium high heat. Pan fry the panko crusted pork chops in a hot skillet on both sides until they develop a golden brown color. Serve with rice and TanKatSu sauce.