Active Time

　　20 min

　　Total Time

　　20 min

　　Tonkatsu—deep-fried breaded pork—is a European-inspired dish that evolved during the late 19th century in Japan. Here, the pork is pounded thin and simply panfried. Pickled carrots offer a cool bite.

　　

Ingredients

Makes 2 servings

　　3 tablespoons distilled white vinegar

　　1 tablespoon water

　　1 teaspoon sugar

　　2 large carrots

　　2 scallions, very thinly sliced diagonally

　　1 large egg

　　1 cup panko (Japanese bread crumbs)

　　2 (3 1/2-to 4-ounces) boneless center-cut pork chops

　　3 to 4 tablespoons vegetable oil

　　

Step 1

Whisk together vinegar, water, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Using a vegetable peeler, shave as many ribbons as possible from carrots. Toss carrots and scallions with dressing.

　　

Step 2

Lightly beat egg in a shallow bowl. Combine panko, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a large plate.

　　

Step 3

Pound pork chops to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Season both sides with 1/8 teaspoon each of salt and pepper (total).

　　

Step 4

Coat with egg, letting excess drip off, then with panko, pressing to help adhere. Heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook chops (in batches if necessary), turning once, until golden and just cooked through, 4 to 5 minutes total, adding remaining tablespoon oil if necessary. Drain briefly on paper towels and serve with carrot pickles.