Recipe Instructions:
Ingredients:
4 pork loin or pork tenderloin cutlets (approximately 150-200g each)
Salt and pepper to taste
Flour for dredging (approximately 1/2 cup or 60g)
2 eggs, beaten
Panko breadcrumbs (approximately 1 cup or 80g)
Vegetable oil for frying
Shredded cabbage for serving
Cooked rice for serving
Tonkatsu sauce or Bulldog sauce for serving
Instructions:
Prepare Pork Cutlets:
Season pork cutlets with salt and pepper on both sides.
Coat the Cutlets:
Dredge each cutlet in flour, shaking off excess.
Dip into beaten eggs, ensuring it is well-coated.
Coat with panko breadcrumbs, pressing gently to adhere.
Fry the Cutlets:
Heat vegetable oil in a large skillet over medium-high heat. Use enough oil to cover the bottom of the skillet and come up halfway on the cutlets.
Fry the pork cutlets for about 4-5 minutes per side, or until golden brown and crispy. Adjust the heat as needed to avoid burning the breadcrumbs while ensuring the pork cooks through.
Drain and Slice:
Remove cutlets from the skillet and drain on paper towels.
Serve:
Slice the tonkatsu into strips.
Serve with shredded cabbage, cooked rice, and tonkatsu sauce on the side.
