Tonkatsu

I was planning on just doing some simple pork chops tonight, but while wandering around the grocery store today, I came up with other ideas.

豚カツ

I took the pork chops and pounded the hell out of them until they were nice and flat. I dusted them with flour, dunked them in egg, then coated them with panko bread crumbs. Those got deep-fried in a cast-iron skillet in canola oil at around 350°. When they were done, I let them drain on a wire rack over paper towel, then sliced them up and served them over some instant yakisoba noodles and mixed veggies. All three kids ate them up!