Foryoueats: Japanese Crumbed Pork ‘Tonkatsu’ | Marion's Kitchen

Ingredients

• 4 x 150g (5.3 oz) boneless pork cutlets, loin fillets or neck steaks
• 1 cup plain flour
• 2 eggs, lightly whisked
• 2½ cups panko breadcrumbs*
• vegetable oil for frying
• Japanese tonkatsu sauce* (or any kind of barbecue sauce)
• finely shredded cabbage, to serve
• salt
• chilli powder (optional)
• Japanese-style potato salad:
• 3 potatoes (about 800g/1.7lb), peeled and cut into chunks
• ½ small cucumber, thinly sliced
• ¼ cup carrot strips or coarsely grated carrot
• 2 hard boiled eggs, roughly chopped
• ½ cup Japanese ‘Kewpie mayonnaise*
• 1 tsp white vinegar
• 1 tsp hot mustard
• ¼ cup sliced spring onion (scallions)