- 4 slices pork loin or tenderloin, each about 1/2-inch thick and 5 ounces
- Salt and freshly ground black pepper
- Flour for dredging
- 2 eggs, lightly beaten
- 2 cups panko (bread crumbs)
- Vegetable oil for pan frying
- Shredded Napa cabbage, for serving
- Lemon wedges, for garnish
- Tonkatsu sauce, for dipping
Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.
Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.
Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.