Step 1

1) Trim off fat from pork chops (usually on the sides), then pound into thin pieces with tenderizer. Season with salt and pepper.

Step 2

2) Coat pork with flour, then beaten egg, and lastly panko bread crumbs.

Step 3

3) Heat vegetable oil in pan or skillet on medium heat.

Step 4

4) Fry until golden brown and cooked through (you can cut to check insides). Usually takes about 8~10 minutes total if fully submerged in oil.

Step 5

5) Remove cutlets from the oil and drain on paper towel to remove excess oil and cool.

Step 6

6) Drain shredded cabbage well. Cut each cutlet into small pieces and serve on plate with cabbage slaw.

Step 7

7) Serve with katsu sauce for dipping and serve with rice.