pork cutlet (ひとくちカツ）

 pork cutlet 

1. make your own Pan-ko (bread crumb ) 

2. cut the pork into bite-size

3. Normally you are supposed to create 3 stations ( after pounding the meat and seasoning with salt and pepper, create the 3 stations of flour, egg, and panko)

BUT I only make 2 stations.

station 1 ( salt-peppered batter  = flour and water, I omit eggs to cut down cholestrol) I might add garlic pepper. 

and

station 2 Panko 

3. Mix pork in the batter.  and put panko. 

Dedicate your right hand to wet batter pork 

and 

Dedicate your left hand to dry Panko

4. arrange the pork on the freezer pan. 

if you finish one layer, put parchment paper or saran wrap, so that they will not stick together. 

               Freeze them until you eat. 

            

When you cook, deep fry. (Try baked, if you think deep-fry is unhealty)

   Eat with tonkatsu sauce, and sliced cabbage.