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Click to enlarge Ingredients
- 4 pork loin chops, boneless (1-1/2 lb/750 g)
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 egg
- 2 tbsp (25 mL) all-purpose flour
- 1-1/2 cups (375 mL) panko bread crumbs, (Japanese bread crumbs)
- VegetabIe oil, for cooking
- 1/4 cup (50 mL) ketchup
- 2 tbsp (25 mL) Worcestershire sauce
Preparation
- Place pork between plastic wrap; pound with meat mallet to about 1/2-inch (1 cm) thickness. Sprinkle with salt and pepper. Whisk egg with 1 tbsp (15 mL) water. Dip pork into flour to coat; shake off excess. Dip into egg mixture, letting excess drip off. Dip into panko, patting to coat evenly.
- In deep skillet, heat 1 inch (2.5 cm) oil over medium heat; cook pork, in batches, until juices run clear when pork is pierced and just a hint of pink remains inside, 6 to 8 minutes.
- Meanwhile, whisk ketchup with Worcestershire sauce. Serve with pork.
Cook commentary
Servings:4
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