Ingredients:

• 6 thin boneless Ontario pork loin fast fry centre chops (about 400 g)
• 1/2 tsp (2 mL) each salt and pepper
• 1/4 cup (60 mL) all-purpose flour
• 2 large eggs, lightly beaten
• 1 1/2 cups (375 mL) panko breadcrumbs
• 1/2 cup (125 mL) canola oil, divided
• Sliced green onions (optional)

Cooking Instructions:

1. Place pork chops on work surface and using meat mallet, pound to a thin ¼ inch (5 mm). Sprinkle all over with salt and pepper.
2. Simple Katsu Sauce: In a bowl, whisk together ketchup, Worcestershire sauce, oyster sauce, and sugar; set aside.
3. Place flour on one plate. Place eggs in a shallow dish and beat lightly. Place breadcrumbs in another shallow dish.
4. Dredge each pork cutlet in flour, then egg and let excess drip off. Coat both sides well with breadcrumbs and place on a large baking sheet.
5. In a large nonstick skillet, heat half of the oil over medium-high heat and cook pork in batches, turning once, about 3 minutes per side or until golden brown. Add more as necessary. Remove to a paper towel-lined plate.
6. Serve with rice sprinkled with green onions, if desired and the katsu sauce for dipping.