Ingredients
4 x 150g (5.3 oz) boneless pork cutlets, loin fillets or neck steaks
1 cup plain flour
2 eggs, lightly whisked
2½ cups panko breadcrumbs*
vegetable oil for frying
Japanese tonkatsu sauce* (or any kind of barbecue sauce)
finely shredded cabbage, to serve
salt
chilli powder (optional)
Cover the pork pieces with baking paper and use the bottom of saucepan or a meat mallet to gently pound each piece to about 1½ cm (about ½ inch) thick. Season the pork generously on both sides with salt and let sit about 15min. Pat dry. Place the flour, egg and breadcrumbs in three separate large bowls or trays. Dip each piece of pork into the flour, then egg and then the breadcrumbs. Press the breadcrumbs into the pork to evenly cover each piece.
Pour about a 1cm (1/2 inch) depth of oil into a large non-stick frying pan. Place the pan over medium-high heat. Cook the crumbed pork for 4 minutes each side or until golden and cooked through. Drain on a wire rack or on kitchen paper.
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