Tonkatsu-Style Butterflied Pork Chops With Watercress Salad

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2 rib pork chops (each about 3/4 inch thick and about 10 ounces)

1/4 cup rice-wine vinegar

1 teaspoon soy sauce

1 teaspoon sugar

A few drops of Japanese sesame oil

1 quart of peanut oil or vegetable oil

Flour for dredging

1 jumbo egg, beaten

2 cups panko crumbs*

2 loosely packed cups watercress leaves

1/2 cup minced tomato

1 tablespoon finely minced scallion

1/4 cup mung bean sprouts

1 tablespoon plus 1 teaspoon rice-wine vinegar

Coarse salt to taste

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