Baked Pork Katsu

Pork katsu, without the need for frying

Recipe serves 4

Ingredients:

- 8 pork chops, deboned and fat trimmed down

- 1 pack panko

- To serve: tonkatsu sauce/japanese curry, shredded cabbage, rice

- 3 eggs, whisked

- 1-2 cups flour

Instructions:

- Toast your panko in a pan with a drizzle of oil until golden brown. Set aside.

- Preheat the oven to 200C.

- Slit the connective tissue or fat of the pork with a knife. Using a rolling pin or meat pounder, smash the meat until flattened. Season with salt and pepper.

- Set up your breading station with flour in one container, whisked eggs in the second container, and the toasted panko in the third. Toss the panko with a good drizzle of oil.

- Dust your pork chops with flour, then shake the excess off before dipping into the egg, followed by the panko. Make sure to press the panko into the pork so it gets an even layer of breading. Place onto a wire rack above a baking tray. Repeat with the remaining pork chops.

- When all the pork is coated, place the baking tray and wire rack into the oven for 15-20 minutes, or until the pork is cooked. Slice into even strips.

- Serve with cabbage, rice, and tonkatsu sauce.