DIRECTIONS

1. Prepare the pork chops by making a few small cuts around the outside edges of the pork and then season with salt and pepper.

2. Prepare the daikon radish sauce. Add lemon juice and soy sauce to the grated and drained daikon radish.

3. Coat the pork with flour, then with the beaten egg, and finally with the panko/breadcrumbs.

4. Heat the oil in a pan to 350F (if you see smoke coming off the pan, then it is too hot).

5. Put the breaded pork chops in the oil and deep fry for about 3 minutes. Turn the pork chops over and continue frying until golden brown (about another 2 minutes).

6. Cut the fried pork cutlets into bite-sized strips and garnish with the daikon radish sauce and serve INGREDIENTS (Serves 3) with a side of vegetables. TONKATSU 2. 3 boneless pork chops 1 pinch salt 1 pinch pepper TIPS! 2 eggs (beaten) flour (enough to coat the pork) panko or breadcrumbs (enough to cover the pork) Making a few small cuts around the outside edges of each pork chop will keep them from curling up when you fry them. DAIKON RADISH SAUCE ¼ pound daikon radish (grated and drained) You could also serve tonkatsu with tonkatsu 1 lemon (juiced) sauce (a thick and sweetened Worcestershire 1 tbsp soy sauce sauce).

Daikon radishes and lemons are both light and refreshing, so they are a perfect pairing for fried foods like tonkatsu.