4 x 100g (3.5 oz) boneless pork cutlets, loin fillets or neck steaks (about 1cm thick)
sea salt
3 cups panko breadcrumbs*
1 cup plain (all-purpose) flour
3 eggs, lightly whisked
vegetable oil for shallow frying
4 slices thick white bread
softened butter
Japanese tonkatsu sauce* (or any kind of barbecue sauce)
½ cup finely shredded cabbage, plus extra to serve
hot mustard to serve (optional)
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