Katsu Pork Cutlets

• 600 grams Pork loin
• 1 Salt and pepper
• 1 Flour
• 1 Egg
• 1 Panko
• 1 Vegetable oil
• 1 Vegetables to serve on the side (cabbage, tomato, parsley, etc.)
• 1 Sesame sauce
• 1 Japanese mustard

1. Cut the cabbage into thin strips and transfer to a bowl of cold water.
2. Drain and set aside.
3. Cut some nicks in the tendon section of the pork with a knife.
4. Use a meat pounder to lightly pound the meat and then season with salt and pepper.
5. Dip the meat first in flour, followed by beaten egg, and lastly coat with panko.
6. Deep-fry in 170C oil until golden brown.
7. Arrange the cabbage on a plate.
8. Slice the pork and place on the cabbage.
9. Optionally garnish with spicy mustard.
10. These are also delicious when cooled, so they go very well in bentos.
11. Pork Filet Cutlets.
12. Mulukhiyah Boiled in Soy Sauce.
13. Salty & Sweet Simmered Chicken Liver.
14. Standard Croquettes.
15. Skewered Cutlets.
16. Potato Salad..
17. Jumbo Chicken Cutlets with Miso Sauce.

salt, flour, egg, vegetable oil, vegetables, sesame sauce, japanese mustard

Taken from cookpad.com/us/recipes/145862-katsu-pork-cutlets (may not work)