How to make katsu pork

Season pork lightly with salt and pepper

Heat oil on med/low heat

Keep the heat low so the pork can cook all the way through

A cup of flour should be enough to lightly coat each cutlet.

Beat three eggs lightly

2 cups of Panko

Set up each step in this order. Flour Egg Panko

Place seasoned cutlet in flour and coat all sides

Dip into egg mixture coating both sides

Coat all sides with Panko crumbs

Let fry until golden brown. About 3 min on each side

Place cooked cutlet on sticky white rice (medium grain)

Open your Katsu sauce

Pour over cutlet and rice

Cut and enjoy!