10 ounces pork tenderloin
salt and pepper to taste
2 to 3 eggs, beaten
2 cups Panko
oil to deep fry
Cut pork into 6 thick slices. Season slices with salt and pepper. Dip into beaten eggs and dredge in bread crumbs. Deep fry the cutlets until golden brown. Drain on paper towel. Slice each cutlet crossways and serve. Serve tonkatsu on a bed of finely shredded lettuce or cabbage. Tonkatsu is delicious with fresh squeezed lemon, tonkatsu sauce, or Worcestershire sauce.
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