| 1. |
Pound pork chops one at a time to 1/4 to 3/8 inch thickness |
| 2. |
Trim off and discard any excess fat
|
| 3. |
Pour enough oil at least 1 inch deep into large frying pan. Heat to 350°F |
| 4. |
Coat each pork chop with flour. Dip in egg to moisten, then in panko to cover completely |
| 5. |
Add to hot oil and cook until browned about 2 minutes. Remove from oil. Drain briefly on paper towel. |
| 6. |
Slice each cutlet diagonally into 1/2 inch wide strips |
| 7. |
Arrange in decorative fashion on platter with cabbage and tomato wedges |
| 8. |
Garnish with lemon twist and serve tonkatsu or steak sauce for extra flavor |
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4 Servings |
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