Ingredients
rice bran oil for deep frying
4-6 boneless pork cutlets
SIDS SALT & PEPPER
½ cup cornflour
2 large egg, beaten
2 cup panko
shredded cabbage
tonkatsu sauce
Directions
Heat up a small pot of oil for deep-frying, at 175°C.
Rinse the pork cutlets with cold water, pat dry with paper towels and season with SIDS SALT & PEPPER. Arrange the cornflour, egg and panko in three separate containers, next to each other.
Coat a piece of the pork cutlet lightly with some cornflour. Shake off the excess. Dip the pork cutlet into the egg, then immediately onto the panko. Make sure the pork cutlet is evenly coated with a layer of panko. Set aside for deep-frying. Repeat the same to the remaining cutlets.
Deep fry the cutlets until they turn golden brown. Remove using a strainer and transfer to a plate lined with paper towels. Slice the Tonkatsu into pieces and serve immediately with some shredded cabbage and Tonkatsu sauce.
