using the flat side of a meat mallet pound the pork chops out until about double in size (and half the thickness) - I use a quart sized freezer bag for this to keep everythign cleaner
dip both sides into the flour and shake the excess off
dip into the egg mixture and cover both sides
dip into the bread crumbs. I like to add more to the top and press in vs just dipping for better coverage
place into the hot oil - it should bubble right away - watch for the color, (flipping half way through) you want it golden on both sides
let drain on a paper towel
slice and serve over rice
katsudon sauce
Add the first 5 ingredients to a saucepan and bring to a boil
add the green onions and egg and give it a stir, take off the heat when the egg is about half way set