Crispy Chinese-Style Schnitzel with Sweet and Sour Sauce

1.Place the pork chops between two sheets of plastic wrap and pound them to about 1/4 inch thickness using a meat mallet.

2.In a shallow dish, mix the flour, garlic powder, onion powder, five-spice powder, salt, and black pepper.

3.In another shallow dish, beat the eggs.

4.In a third dish, place the panko breadcrumbs.

5.Dredge each pork chop in the flour mixture, shaking off any excess, then dip into the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.

6.Heat the vegetable oil in a large skillet over medium-high heat.

7.Fry the breaded pork chops in the hot oil for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

8.In a small saucepan, combine soy sauce, rice vinegar, honey, ketchup, and cornstarch. Stir in water until smooth.

9.Bring the sauce mixture to a boil over medium heat, stirring constantly until thickened, about 2-3 minutes.

10.Slice the schnitzels into strips and drizzle with the sweet and sour sauce.

11.Garnish with sliced green onions and sesame seeds before serving.