INGREDIENTS
4 slices of boneless pork filet
Salt and pepper to taste
1 egg beaten
½ cup all-purpose flour
1 cup panko (Japanese breadcrumbs)
2 cups oil (canola or vegetable)
PREPARATION
Marinade pork cutlet with salt and pepper
Put oil in a large skillet or wok and boil at medium heat (190C)
Put egg, flour and panko in separate bowls and beat the egg
In order, cover each cutlet in flour, egg, then panko
Place the cutlet in oil and fry until cooked and a golden-brown color
Enjoyed accompanied with rice and Japanese cabbage
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