Pork Cutlet with Tonkatsu Sauce

Preparation

1. Season the caribeton pork with salt and pepper.
2. Coat each piece with flour, dip in beaten egg, then cover with panko breadcrumbs.
3. Heat oil to 170–180°C (340–355°F).
4. Deep fry for 5–6 minutes until golden brown and fully cooked.
5. Remove and drain excess oil.
6. Slice into strips and serve with shredded cabbage and tonkatsu sauce.