1. Note: As stated above I made as part of an Asian night so I did not serve with cabbage. 2. Pound pork gently with a meat mallet. Toss in flour, shake off excess. 3. Dip pork in combined egg and water, then dip into panko flakes and coat each side. 4. Soak cabbage in iced water for 5 minutes to crisp, drain. 5. Heat enough oil to cover pork in a saucepan or deep fryer, add pork and cook, until golden brown each side, about 6-8 minutes, repeat with remaining pork steaks. Skim oil occasionally during cooking to remove any crumbs. 6. Drain pork on absorbent paper and cut diagonally into 2 cm slices. 7. To Serve: Place cabbage on a serving plate and arrange pork on top. Serve with lemon wedges, mustard and tonkatsu sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
