Ingredients:

• 4 – Pork loin cutlets about 1/2inches thick
• Salt and pepper to season
• 1 cup – flour
• 1 cup – Japanese dried bread crumbs (Panko)
• 1 – Egg
• Chopped Cabbage – to serve on
• For Tontaksu Dip:
• 1/4 cup – Tomato sauce
• 1/8 cup – Worcestershire sauce
• 2 tbsp – soya sauce
• 2 tbsp – white wine.

Method:

1. Sprinkle the cutlets with salt and pepper on both sides.
2. Dip each pork cutlet into the flour, then the beaten egg, and then coat with the panko bread crumbs.
3. Press the breadcrumbs lightly into the meat.
4. Keep the breaded cutlets in a single layer and refrigerate for a half an hour so that the coating adheres well.
5. Heat enough oil to cover the meat (about 330 degrees).
6. Slide 1 -2 pieces of breaded pork and fry until both sides turns golden brown.
7. Drain on a rack or paper towels.
8. Cut the fried cutlet into 3/4 inch strips and serve on top of a bed of well-drained, shredded cabbage.
9. To make the dip:
10. Mix all the ingredients, boil for a few mins and let cool.

Recipe courtesy of Asian Recipes