4 slices pork tenderloin, about 1/2″ thick
2 cups panko (Japanese bread crumbs)
1 cup flour
salt and pepper to taste
Tenderize pork and pound to 1/4″ thickness. Salt and pepper both sides of each cutlet and dredge in flour.
In a shallow bowl, beat eggs. In another shallow bowl, add panko. Dip the flour coated cutlet into the egg mixture (coat well) and then move to the panko. Press the cutlet into panko until a nice thick coating of panko is formed on both sides. Repeat with the remaining cutlets.
Heat oil in a wok to 350 degrees F. Gently add pork and cook until golden and crispy on both sides. Place cutlet on paper towel on wire rack to remove excess oil. Cut into several pieces. Serve with katsu sauce* and cabbage.
*Bottled tonkatsu sauce is available in our stores, but if you prefer to make your own see our Katsu Sauce recipe.