Ton-Katsu (Japanese Pork Cutlets) - cooking recipe

Ingredients

4 to 5 pork chops (without bones)
1 to 2 eggs
bread crumbs (homemade is better)
flour
oil

Preparation

Debone pork chops; make small slit around each piece so they don't shrink and roll up.
Tenderize them if you wish.
Massage in salt, pepper and garlic powder into both sides of each pork chop. Roll them in flour, dip in egg liquid and roll into bread crumbs. Let them rest in refrigerator for at least an hour.