- Vegetable oil, for frying
- 50g plain flour
- 2 eggs
- 100g panko breadcrumbs
- 4 Otway Pork loin cutlets (about 150-200g each), flattened slightly with a meat mallet or rolling pin
- Bulldog Japanese Tonkatsu sauce (or any barbeque sauce of your liking)
- 1/4 white cabbage, finely shredded
Justine Schofield’s Otway Pork – Tonkatsu
Prep: 15 mins
Cooking: 15 mins
Place the flour in a shallow bowl. In another, the lightly beaten eggs with a pinch of salt and a splash of water. In a third bowl, the breadcrumbs.
Lightly flour each pork cutlet. Dip it into the egg wash, drain slightly and then coat in the breadcrumbs, pressing the crumbs firmly onto the meat.
Heat a large frying pan over medium–high heat and add enough oil to shallow-fry. Fry the crumbed pork cutlets in batches for 2 minutes on each side until golden brown. Drain on a tray lined with a rack.
Slice and serve with cabbage and tonkatsu sauce.
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