- 250g pork loin (2 chops) (9 oz)
- 1/4 tsp salt
- A pinch of pepper
- 1 egg
- 1 tbsp milk
- 4 tbsp flour
- 600 ml panko breadcrumbs (fresh) (20 oz)
- Vegetable oil, as needed
- 4 tbsp Japanese chuno sauce
- 2 leaves cabbage
Using the back of a knife, pound the meat 20-30 times. Turn over and pound the other side as well. Shape and season both sides with salt and pepper.
In a bowl, beat the egg and stir in the milk. Add the flour and mix thoroughly until smooth.
Spread the panko out in a tray. Place the meat in #2, one cutlet at a time, and coat both sides.
Place the cutlet in the tray and cover liberally with panko. Press down lightly so that the breadcrumbs stick. Repeat the process for the other cutlet as well.
Pour vegetable oil into a frying pan to a height of 2 cm. Place over medium-high heat and raise the temperature to about 170-180°C (340-360°F). Place the tip of a dry chopstick in the oil to test the temperature. It’s ready for frying when a mass of tiny bubbles rises from the tip.
Gently lower the cutlets, one at a time, into the oil and fry for 3-4 minutes.
When the breading on the bottom side has hardened, gently turn the cutlets over with a pair of cooking chopsticks and fry for another 2-3 minutes.
When the cutlets are crisp and golden brown, remove and place on a tray lined with paper towels. Prop them up against the side of the tray to drain them thoroughly.
When cool enough to handle, cut into easy-to-eat slices and arrange on a plate. Garnish with cabbage and pour Japanese chuno sauce over top.