PORK TONKATSU

Ingredients:

10	pc	MONTEREY PORKLOIN STEAK or PORK CUTLETS, boneless
		iodized fine salt and pepper to taste
1-1/2	cups	MAGNOLIA ALL PURPOSE FLOUR
2	pc	MAGNOLIA BROWN EGGS, beaten
1-1/2	cups	Japanese breadcrumbs
		cooking oil for deep-frying
1/2	head	cabbage, shredded thinly
		lemon wedges
		store-bought tonkatsu sauce or barbecue sauce

Procedure:

Lightly season pork with salt and pepper chops then dredge in flour. Shake off any excess flour then dip in beaten eggs then breadcrumbs making sure that all surface areas are well coated.
Deep-fry pork in oil, turning once or twice until cooked through and golden brown, or for approximately 4-5 minutes. The coating should be crisp. Drain excess oil in paper towels.
To serve, place shredded cabbage on a warm serving plate. Place pork pieces on top of the cabbage. Serve with sauce and garnish with lemon wedges. Cut into 1-inch strips, keeping the original shape of the chop.

Makes 10 servings.

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