Tonkatsu

Coat the meat with flour

Lightly coat 250g of pork tenderloin in plain flour.

Coat in breadcrumbs

Dip into 2 beaten eggs.
Coat thoroughly with around 50g Panko breadcrumbs.

Fry the meat

Heat vegetable oil in a large frying pan. Deep-fry the coated meat until cooked through, golden brown and crispy.
Place onto a tray covered with kitchen paper to drain off excess oil.

Plate your dish

Serve with Japanese rice and Tonkatsu dipping sauce.