loin, cut into 1/4-inch slices
panko (Japanese bread crumbs) or dry
1. Place the flour in a bowl and season with salt and pepper. In a second bowl, whisk the eggs with the water and place the bread crumbs in a third, shallow bowl.
2. Dip each pork slice or cutlet in flour. Pat off excess flour, dip in egg and then bread crumbs, coating evenly.
3. Lightly coat a skillet with vegetable oil and place over medium-high heat. Fry cutlets in a single layer, until golden on both sides, about 2 minutes per side.
4. Drain on paper towels. Chop into slices and refrigerate until ready to serve. Serve with tonkatsu or barbecue sauce for dipping.
Serving Size: 1 cutlet, sliced
Number of Servings: 6
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat