- Preheat frying oil in a large pot to 350°F.
- Pound 2 pieces of boneless pork chops until ¼ inch thick. Season with salt and pepper on both sides.
- Prepare 3 separate breading trays with all-purpose flour, 2 eggs, and 1 cup of panko. Dip the boneless pork chop in the flour, then egg wash, then the panko. Press firmly into the panko to cover all bare spots on the pork chops
- Fry the pork chops for 7-8 minutes, then let rest on a wire rack for 5-10 minutes before cutting
- Thinly chop ½ of a small cabbage. Serve the cabbage topped with sesame dressing with a side of rice, pork cutlet and katsu sauce.
Recipe created in partnership with Albert Yang at @ _yourbasicdad.
