Pork Katsu with Quick Carrot Pickles

recipe from Epicurious


3 tablespoons distilled white vinegar

1 tablespoon water

1 teaspoon sugar

2 large carrots

2 scallions, very thinly sliced diagonally

1 large egg

1 cup panko
2 (3 1/2-to 4-ounces) boneless center-cut pork chops

3 to 4 tablespoons vegetable oil

Whisk together vinegar, water, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Using a vegetable peeler, shave as many ribbons as possible from carrots. Toss carrots and scallions with dressing.

Lightly beat egg in a shallow bowl. Combine panko, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a large plate.

Pound pork chops to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Season both sides with 1/8 teaspoon each of salt and pepper (total).

Coat with egg, letting excess drip off, then with panko, pressing to help adhere. Heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook chops (in batches if necessary), turning once, until golden and just cooked through, 4 to 5 minutes total, adding remaining tablespoon oil if necessary. Drain briefly on paper towels and serve with carrot pickles.

Katsu Sauce
2/3 cup ketchup
2 2/3 teaspoons ground dry mustard
1 teaspoon garlic powder
7/8 teaspoon ground black pepper
1/4 teaspoon ground white pepper
2 tablespoons Worcestershire sauce