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Pork Katsu with Quick Carrot Pickles
- 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 (Japanese bread crumbs)
- 2 (3 1/2-to 4-ounces) boneless center-cut pork chops
- 3 to 4 tablespoons vegetable oil
Directions:View on Epicurious
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