The preparation of the pork cutlets in this popular dish is similar to that of my chicken cheese katsu. You’ll need to try and find tonkatsu sauce which is sold in most Asian supermarkets. The pork can be eaten with rice and a salad as shown, or with Japanese curry – ‘katsu curry’ which is one of the most popular Japanese foods for westerners visiting Japan, or in informal Japanese restaurants outside Japan. Next time I’ll show you how to make a good Japanese curry 😉
Salt & pepper
Use the blunt edge of a heavy knife to hit the pork loin. This will break down the meat fibers and make it more tender. Sprinkle liberally with salt and pepper – even more than you would do normally. Break an egg into a bowl and mix, then tip some of the panko into another bowl. Sprinkle the pork with flour, and lay once in the bowl containing the egg, then once in the bowl containing the panko to coat well.
Fry the pork in hot oil (170 deg) until the outside is crisp and golden.