Katsudon (Bol de Riz au Porc Pané et à l'Œuf)

Make a few small cuts in the fat along the edge of each chop so it stays flat as it cooks. Season both sides with salt and pepper, then coat each chop in flour, dip in beaten egg, and press firmly into the panko so it is fully covered.

• 2 pork chops
• ¼ tsp salt
• ¼ tsp black pepper
• 3 tbsp flour
• 1 beaten egg
• 60g panko

✅ C'est prêt quand : both chops are fully and evenly coated in crumbs

Heat the oil to 170°C (340°F) in a frying pan over medium heat. Fry the breaded cutlets about 3 minutes per side, turning once, until deep golden brown and cooked through. Drain on a wire rack, rest 2 minutes, then slice each into 2cm strips.

• 500ml oil
• 2 breaded cutlets from step 1

✅ C'est prêt quand : deep golden brown and crisp, cooked through