Ingredients:
4 pork loin chops, boneless (1-1/2 lb/750 g)
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 egg
2 tbsp (25 mL) all-purpose flour
1-1/2 cups (375 mL) panko bread crumbs, (Japanese bread crumbs)
VegetabIe oil, for cooking
1/4 cup (50 mL) ketchup
2 tbsp (25 mL) Worcestershire sauce
Preparation:
Place pork between plastic wrap; pound with meat mallet to about 1/2-inch (1 cm) thickness. Sprinkle with salt and pepper. Whisk egg with 1 tbsp (15 mL) water. Dip pork into flour to coat; shake off excess. Dip into egg mixture, letting excess drip off. Dip into panko, patting to coat evenly.
In deep skillet, heat 1 inch (2.5 cm) oil over medium heat; cook pork, in batches, until juices run clear when pork is pierced and just a hint of pink remains inside, 6 to 8 minutes.
Meanwhile, whisk ketchup with Worcestershire sauce. Serve with pork.
Servings: 6
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
281
27 g
14 g
4 g
11 g
1 g
92 mg
340 mg
485 mg
-
2%
11%
2%
5%
7%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
281
27 g
14 g
4 g
11 g
1 g
92 mg
340 mg
485 mg
-
2%
11%
2%
5%
7%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
281
27 g
14 g
4 g
11 g
1 g
92 mg
340 mg
485 mg
-
2%
11%
2%
5%
7%
