pork cutlets or chicken breast, pounded to 1/4" thickness
salt & pepper
flour
eggs, beaten
panko
oil for frying
Sprinkle pork or chicken with salt and pepper. Dust with flour, shaking off excess flour. Dip both sides of floured meat in beaten eggs. Immediately coat with panko. Heat 1/2" oil in a skillet. Fry katsu until golden brown on one side. Turn over and fry other side. Drain on paper towels. Slice into strips and serve on a bed of shredded cabbage with tonkatsu sauce on the side.