- 4 pork cutlets, approx. 1kg in total
- 1 cup plain flour
- 2 eggs
- 1 cup panko bread crumbs
- 1 cup peanut or vegetable oil
- Salt and freshly ground pepper to taste
Sauce- 2 tbsp Kikkoman Japanese Barbecue Marinade and Stir Fry Sauce
- 2 tbsp Worcestershire sauce
- 1/4 cup ketchup
To serve- Steamed rice, shredded cabbage and cherry tomatoes
| - Place cutlets between plastic wrap and pound to a 2cm thickness. Remove the plastic and season each side of the cutlets with salt and pepper
- Place the flour, eggs and breadcrumbs in separate shallow bowls. Dip each cutlet in the flour, patting off any excess. Then dip each in the egg and let drain well and then coat with the breadcrumbs
- Place a heavy saute pan on medium heat and add the oil. Fry cutlets on each side for approx. 3-5 minutes or until pork is cooked through
- Make certain not to over crowd the pan. Fry cutlets in batches if necessary. Set on paper towel to drain excess oil
Sauce- To make the sauce, place ingredients into a small bowl and combine well
To serve- To assemble, place sliced pork onto individual bowls of rice and drizzle with the sauce
- Serve with the cabbage, tomatoes and extra sauce on the side
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