Do, Don, Done!

I have not tried making Western-style pork chops yet, and looks like I will not in some time. You may not believe it, but when I made Chinese-style or Freestyle pork chops, it was my first time having pork loin chops in my grocery shopping list. And other than one first time attempting making a Thai dish - Kai Pad Bai Kaprow or Thai Basil Chicken , this should be my second time attempting some cuisine other than Chinese, Southeast Asian, or Western. I will DO a Japanese DONburi! Yes, Tonkatsu (Japanese-style pork cutlets) curry DON, will be DONE in less than 30mins away. Let's DO it! The DON. I am not a tonkatsu specialist who have spent years observing how to prepare the frying oil in a proper manner and exact temperature, the type of bread crumbs used, and the precise moment that the cutlet should hit the hot oil. This end product here, however, is a succulent piece of pork cutlet with a crisp, and light crumb coat.

Tonkatsu-curry don (2-3 servings)
-Oil for frying
-4 boneless pork chops, each about 1/2 inch thick
-1 egg
-2 tablespoons cornflour
-1 cup(or more) panko bread crumbs
-1 pack SB curry sauce (or any Japanese curry sauce)

1.Pound pork to 1/4 inch thick using meat tenderizer or back of a cleaver. Beat egg until blended. Coat both sides of pork with flour, then dip into egg and finally coat thoroughly with bread crumbs.
2.Pour oil at least 1 inch deep into electric frying pan or deep frying pan
3. Fry pork in oil until golden brown, about 3 minutes on each side.

4.Cut pork cutlets into strips, place pork cutlets over cooked plain rice, and serve with Japanese curry sauce

It's DONE!

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