Ingredients

• 4 - pork loin cutlets about 1/2inches thick
• Salt and pepper to season
• 1 cup - flour
• 1 cup - Japanese dried bread crumbs (Panko)
• 1 - egg
• Chopped cabbage - to serve on
• For Tontaksu Dip:
• 1/4 cup - tomato sauce
• 1/8 cup - Worcestershire sauce
• 2 tbsp - soya sauce
• 2 tbsp - white wine.

How to Make Tonkatsu

• Sprinkle the cutlets with salt and pepper on both sides.
• Dip each pork cutlet into the flour, then the beaten egg, and then coat with the panko bread crumbs.
• Press the breadcrumbs lightly into the meat.
• Keep the breaded cutlets in a single layer and refrigerate for a half an hour so that the coating adheres well.
• Heat enough oil to cover the meat (about 330 degrees).
• Slide 1 -2 pieces of breaded pork and fry until both sides turns golden brown.
• Drain on a rack or paper towels.
• Cut the fried cutlet into 3/4 inch strips and serve on top of a bed of well-drained, shredded cabbage.
• To make the dip:
• Mix all the ingredients, boil for a few mins and let cool.