Tonkatsu (Japanese Pork Cutlet) - cooking recipe

Ingredients

4 boneless pork chops, 1/2 inch thick (I have also used boneless chicken breasts)
2 tablespoons flour
1 beaten egg
1/2 cup panko breadcrumbs (Japanese bread crumbs)
vegetable oil (for frying)

Preparation

Pound pork to 1/4-inch thickness.
Coat with flour, then dip into egg, and finally coat thoroughly with Panko.
Deep fry in 1 inch vegetable oil, heated to 350\u00b0, 3 minutes on each side, or until golden brown.
Serve on bed of shredded cabbage, for presentation.
Serve with Tonkatsu sauce.
NOTE: If you can't find Panko, you may use crushed corn flakes.