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1
Butterfly the chops: Lay them flat on a cutting board and, holding your knife parallel to the board, cut through the meat along the side of each chop until you reach the bone.
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2
This cut should evenly divide the meat of each chop into 2 equal flaps, which remain attached to the bone.
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3
Spread each chop out in the shape of a butterfly.
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4
Place the chops between sheets of wax paper, and pound each flap with a mallet or the side or back of a heavy cleaver.
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5
Pound until each flap is an even 1/4-inch thick.
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6
Mix together the 1/4 cup rice-wine vinegar, soy sauce, sugar and a few drops of Japanese sesame oil.
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7
Place the pounded pork chops in a wide, shallow dish and pour the marinade over them.
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8
Marinate in the refrigerator, turning occasionally, for 2 hours.
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9
When ready to cook, heat the peanut oil in a wok, deep-fryer, or deep, wide pot to 365 degrees.
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10
While the oil is heating, remove pork chops from the marinade and shake off liquid.
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11
Dredge chops in flour, making sure to cover all spots of the meat and bone.
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12
Then dip the chops in the beaten egg, and let the excess egg drip off.
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13
Finally, dip the chops in the panko crumbs, making sure to cover the entire meat and bone.
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14
When the oil is hot, add the pork chops (if your frying vessel is not large enough, you should do this in 2 batches).
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15
Deep-fry until chops are golden brown on the outside, just cooked through on the inside, 3 to 4 minutes altogether.
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16
Remove and drain on paper towels.
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17
While the pork chops are cooking, make the watercress salad: Toss together the watercress, tomato, scallion, bean sprouts, rice-wine vinegar and sesame oil.
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18
(Make sure the salad has a light taste of the sesame oil; if not, add a little more.)
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19
Season with salt.
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20
Place each chop on a large dinner plate and season with coarse salt.
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21
Strew each chop with the watercress salad and serve immediately.
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22
*panko crumbs are Japanese bread crumbs -- light, airy, remarkably crisp.
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23
They are available at Japanese groceries.
