AL_
Tasty Apprentice
Delight in the crispy and gooey goodness of Cheese Katsu, a Japanese pork cutlet filled with melted cheese!
**Ingredients**:
- 4 boneless pork chops
- 4 slices of cheese (your choice, such as mozzarella or cheddar)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- Tonkatsu sauce (optional, for serving)
- Lemon wedges (optional, for serving)
**Instructions**:
1. **Prepare the Pork Chops**:
- Butterfly each pork chop by cutting it horizontally through the middle, but not all the way through, then open it like a book.
- Place a slice of cheese inside each butterflied pork chop and fold it back over to encase the cheese.
- Season both sides of the pork chops with salt and pepper.
2. **Coat the Pork Chops**:
- Dredge each pork chop in flour, shaking off the excess.
- Dip the floured pork chops into the beaten egg, ensuring they are fully coated.
- Press the pork chops into the panko breadcrumbs, making sure they are evenly coated and the breadcrumbs adhere well.
3. **Fry the Pork Chops**:
- Heat vegetable oil in a deep pan over medium-high heat.
- Fry the pork chops until golden brown and cooked through, about 3-4 minutes per side.
- Remove from oil and drain on paper towels.
4. **Serve**:
- Slice the Cheese Katsu into strips.
- Serve hot with tonkatsu sauce and lemon wedges on the side, if desired.
**Ingredients**:- 4 boneless pork chops
- 4 slices of cheese (your choice, such as mozzarella or cheddar)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- Tonkatsu sauce (optional, for serving)
- Lemon wedges (optional, for serving)
**Instructions**:1. **Prepare the Pork Chops**:
- Butterfly each pork chop by cutting it horizontally through the middle, but not all the way through, then open it like a book.
- Place a slice of cheese inside each butterflied pork chop and fold it back over to encase the cheese.
- Season both sides of the pork chops with salt and pepper.
2. **Coat the Pork Chops**:
- Dredge each pork chop in flour, shaking off the excess.
- Dip the floured pork chops into the beaten egg, ensuring they are fully coated.
- Press the pork chops into the panko breadcrumbs, making sure they are evenly coated and the breadcrumbs adhere well.
3. **Fry the Pork Chops**:
- Heat vegetable oil in a deep pan over medium-high heat.
- Fry the pork chops until golden brown and cooked through, about 3-4 minutes per side.
- Remove from oil and drain on paper towels.
4. **Serve**:
- Slice the Cheese Katsu into strips.
- Serve hot with tonkatsu sauce and lemon wedges on the side, if desired.
The idea of melting cheese inside a crispy pork cutlet is just irresistible. I can't wait to try making this myself and enjoy that gooey, cheesy goodness! 
