Measurements

• 4 Pork Chops
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 cup All-Purpose Flour
• 2 Eggs
• 1 cup Panko Breadcrumbs
• 1 cup Oil
• 1/2 head Cabbage, shredded
• Tonkatsu Sauce, for serving
• 1 Lemon

Preparation Method

• Season the pork chops with salt and black pepper on both sides.
• Place the flour in a shallow dish.
• Beat the eggs in another shallow dish.
• Place the panko breadcrumbs in a third shallow dish.
• Dredge each pork chop in the flour, shaking off any excess.
• Dip into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
• Heat oil in a large skillet over medium-high heat.
• Fry the pork chops in batches until golden brown and cooked through, about 4-5 minutes per side.
• Remove the pork chops from the skillet and drain on paper towels.
• Serve the tonkatsu with shredded cabbage, tonkatsu sauce, and lemon wedges on the side.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.