Non-Deep Fried and Easy Tonkatsu Pork Cutlets

• 3 slice Pork roast or loin (for tonkatsu)
• 1 Salt and pepper
• 1 clove Garlic (optional)
• 2/3 cup Vegetable oil
• 6 tbsp Flour
• 1 Egg
• 1 Panko

1. Make cuts between the fat and meat of the pork.
2. Hit the pork with the back of a kitchen knife about 5 times.
3. Season with salt and pepper.
4. Optional: Grate the garlic and rub both sides of the meat.
5. Dust both sides with flour, and shake off the excess.
6. Beat egg well, and coat both sides of the meat.
7. Coat the meat evenly with panko, and press it on lightly to make it stick.
8. Heat oil in a pan and fry the coated pork slices.
9. Cook over medium heat while shaking the pan.
10. When the bottoms are golden brown, flip the pieces over.
11. Fry the other side while shaking the pan.
12. When the meat is cooked through, it's done.
13. Serve with tonkatsu sauce.

loin, salt, clove garlic, vegetable oil, flour, egg

Taken from cookpad.com/us/recipes/188321-non-deep-fried-and-easy-tonkatsu-pork-cutlets (may not work)