Pork Tonkatsu

Ingredients

• 4 slices pork loin or tenderloin, each about 100g
• a dash of salt, pepper and garlic powder (optional) for the pork
• 3 tbsp all-purpose flour
• 2 cup panko bread crumbs

For the sauce
• 1 tbsp mayonnaise
• 1 tbsp worcestershire sauce
• 1 tbsp chuno sauce
• 1 g aonori (optional)

Instructions

• 1. Prick the entire surface of a pork slices with a fork and then, salt and pepper (to your taste) both sides of each cutlet.
• 2. Dust the pork slices with flour and then dredge each in flour, then dip in the beaten egg mixture.
• Coat the pork with panko bread crumbs as well, evenly, pressing down gently. Both sides are completely coated.
• 3. Heat up the cooking oil over medium high heat in a frying pan until it reaches 180C degree. Fry the pork until both sides are golden brown, turning them in the oil once or twice. Drain on a plate over paper towels.
• Serve hot with steamed rice or freshly baked bread. In Japan we also often arrange Tonkatsu with shredded cabbage:)

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