Japanese-Style Pork Cutlets

By Paul Briand

When you think of using a breading mixture in your recipes, rethink what you're thinking: Think panko.

Panko is a flaky bread crumb used a lot in Asian cooking. Since it's made without the bread crusts, it has a lighter almost airier texture to it.

I found this recipe on the back of the box of some panko bread crumbs I picked up at the market.

Ingredients
4 boneless pork loin chops
2 tablespoons all purpose flour
1 large egg, lightly beaten
3/4 cups panko bread crumbs

Directions
1. Pound the pork chops to about 1/4 inch thickness, trim off excess fat;
2. Coat each chop with flour, then dip into egg to moisten, then into panko to completely cover both sides;
3. In a large frying pan, pour oil about an inch deep and heat to 350 degrees;
4. Add each pork chop to hot oil and cook until brown, about two minutes;
5. Remove from oil and drain briefly on a paper towel before serving.

This particular recipe suggests cutting the pork in 1/2 inch diagonal strips then arranging on a salad made from shredded cabbage and tomato wedges, garnished with lemon juice and a steak sauce.

I served mine with a side salad and topped my chop with a Thai chili sauce.