Pork cutletsthin, trimmed of fat or with fat notched
eggbeaten with 1 Tbsp water added
flour
panko (Japanese bread crumbs)
salt and pepper to taste
Instructions
Either trim fat from pork cutlets or if they are already thin pork cutlets with just a small bit of fat, just notch the fat with a knife so that it won't curl up in the pan
Salt and pepper the pork cutlets
Lightly bread pork cutlets in flour
Dredge floured pork cutlets in egg/water mixture
Bread egg-dipped pork cutlets in panko bread crumbs
Fry on both sides until brown
Serve with steamed rice and, if desired, Katsu sauce