Canola oil, enough for deep frying
4 boneless pork chops, at least 1/2-inch thickness
1 cup all-purpose flour
2 egg whites, lightly whisked
2 cups Panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
Chopped scallion, for garnish
1 cup ketchup
1 tablespoon worcestershire sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
Heat about 3 to 4-inches canola oil in a deep-skillet over medium-high heat until oil reaches 360ºF.
Divide the flour, eggs, and Panko into three wide dishes; season each with salt and pepper. Dredge the pork in the flour and shake off the excess. Dip the pork in the egg mixture on all sides, then dredge in the Panko. Deep fry the cutlets until golden brown on all sides and until pork reaches internal temperature of 145ºF. Drain the cutlets on a paper towel-lined plate; season lightly with salt. Slice the pork into 1-inch thick slices
In a small bowl, mix the ketchup, worcestershire, oyster sauce, and sugar. Serve sauce on the side of each pork cutlet. Cook with soul. Eat with pleasure.