Every now and then, I get a craving for something fried. While I love tempura, I find them too messy to make. I am more than happy to pay 500 yen for a rice bowl topped with assorted fresh tempura at the tempura chain Tenya. Tonkatsu (breaded pork cutlets) on the other hand hits the spot and is quite easy to make -- my four year old prepared the pork pieces herself (she does everything before the frying part). You only need as much oil to cover the pieces on a flat frying pan. Chop into bite size pieces before serving and watch them disappear before your eyes.
3-4 pieces of pork chops or pork loin (boneless), thinner slices cook better and faster
salt and pepper to taste
flour for dredging
1 egg beaten
oil for frying
Season the pork in salt and pepper. Dredge with flour. Dip in the beaten egg, then coat with bread crumbs. Pan fry in oil until done. Keep the heat low so as not to burn the outside and flip the pieces midway through. For the sauce, mix Worcestershire sauce and ketchup in a 1:1 ratio.