4 nos pork loin or tenderloin, each about 1/2-inch thick and 5 ounces
1 tsp salt
1 tsp freshly ground black pepper
1/2 cups flour for dredging
2 nos eggs, lightly beaten
2 cups bread crumbs
2 tbsp vegetable oil for pan frying
1 cups shredded napa cabbage, for serving
1-2 nos lemon wedges, for garnish
1/2 bowls tonkatsu sauce, for dipping
Directions
Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deep fried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.
Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.
Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.
