Pork tonkatsu

Ingredients:

• 4 slices of pork loin or tenderloin, each weighing 140 g and approximately 1 cm thick.
• Flour for dusting
• 2 eggs, lightly beaten
• 2 cups panko breadcrumbs
• Vegetable oil, for deep-frying
• Shredded Chinese cabbage, for serving
• Lemon wedges, for serving
• Tonkatsu sauce, for serving

Preparation:

1. Trim a strip of fat from one side of the loin patty to prevent the meat from curling while frying. Pound the slices to a thickness of about 0.5 cm. Season with salt and pepper on both sides. Dredge each patty in flour, then dip in beaten eggs and panko breadcrumbs, pressing them to coat both sides.
2. Heat about 1 cm of vegetable oil in a large frying pan. Place 1-2 patties in the hot oil. Fry until golden brown, about 5-7 minutes, turning once or twice. Transfer the patties to paper towels to drain, then cut into small strips for easy eating with chopsticks.
3. Place the pork on a platter next to the shredded cabbage and garnish with lemon wedges. Serve with the dipping sauce or pour it over the pork and cabbage.
   
   Turkey Tonkatsu.
   
   Instead of pork, use 4 natural turkey fillet cutlets, 1 cm thick.