- 2 pork tenderloins
- 250 g of flour
- 2 eggs
- ½ Chinese cabbage
- 230 g of breadcrumbs
- 1 teaspoon of water
Lightly beat the eggs by adding 1 teaspoon of water and set aside. Chop the chinese cabbage into thin strips
Place the pork in flour and tap a little to bring down the excess flour.
Place the fillets in beaten egg then in crumbs.
Heat a skillet or deep fryer oil about 50 cl. To see if the oil is hot throw some crumbs in and if it sizzles it is hot . then put over medium heat.
Dip the pork in the oil and cook for about 7-8 minutes, turning often and always on medium heat so that the meat is cooked at heart, then put on high heat so that the crumbs begin to brown.
Remove and drain them on absorbent paper.
Cut into slices about 5 cm and serve with the chinese cabbage and tonkatsu sauce.
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