Sunday, January 24, 2010
4 pieces of pork loins
1/2 cup flour
2 eggs, beaten
1 cup panko
Cabbage or lettuce to garnish
In a large ziplock, place the pork loins one by one, and pound the meat on both sides with a tenderizing hammer. (*Or buy a pre-tenderized pork meat. Any local grocery store should tenderize it for you if you ask.)
In separate bowls, place the flour, eggs, and panko.
Coat the meat lightly in flour, then dip in eggs, then cover in panko.
In a large skillet or a frying pan, heat the oil over medium heat. (Drop a small amount of panko in the oil and if it bubbles, it is ready.) Place the breaded pork in the pan and fry until the edges of the breaded pork are golden brown, flip it to cook the other side. Remove the pork from the pan when it's cooked through. (It usually takes about 3-5 minutes to cook it.)
Drain oil on a paper towel.
Serve the pork on a bed of chopped cabbage or lettuce to remove extra oil. Serve with rice and tokatsu sauce.