Pork chop breaded with Panko.
Coat the meat with flour
Lightly coat 250g of pork tenderloin in plain flour.
Coat in breadcrumbs
Dip into 2 beaten eggs.
Coat thoroughly with around 50g Panko breadcrumbs.
Fry the meat
Heat vegetable oil in a large frying pan. Deep-fry the coated meat until cooked through, golden brown and crispy.
Place onto a tray covered with kitchen paper to drain off excess oil.
Plate your dish
Serve with Japanese rice and Tonkatsu dipping sauce.