Pork Katsu With Quick Carrot Pickles

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.

Yield:

Serves 2

Ingredients

1. 3 tablespoons distilled white vinegar
2. 1 tablespoon water
3. 1 teaspoon sugar
4. 2 large carrots
5. 2 scallions, very thinly sliced diagonally
6. 1 large egg
7. 1 cup cup panko (Japanese bread crumbs)
8. 2 (3 1/2- to 4-oz) boneless center-cut pork chops
9. 3 to 4 tablespoons vegetable oil

Directions

1. Whisk together vinegar, water, sugar, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl. Using a vegetable peeler, shave as many ribbons as possible from carrots. Toss carrots and scallions with dressing.
2. Lightly beat egg in a shallow bowl. Combine panko, 1/4 tsp salt, and 1/8 tsp pepper on a large plate.
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 tsp each of salt and pepper (total).
4. Coat with egg, letting excess drip off, then with panko, pressing to help adhere. Heat 3 Tbsp 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 Tbsp oil if necessary. Drain briefly on paper towels and serve with carrot pickles.

Notes