Japanese Crumbed Pork With Dipping Sauce

Note: As stated above I made as part of an Asian night so I did not serve with cabbage.

Pound pork gently with a meat mallet. Toss in flour, shake off excess.

Dip pork in combined egg and water, then dip into panko flakes and coat each side.

Soak cabbage in iced water for 5 minutes to crisp, drain.

Heat enough oil to cover pork in a saucepan or deep fryer, add pork and cook, until golden brown each side, about 6-8 minutes, repeat with remaining pork steaks. Skim oil occasionally during cooking to remove any crumbs.

Drain pork on absorbent paper and cut diagonally into 2 cm slices.

To Serve: Place cabbage on a serving plate and arrange pork on top. Serve with lemon wedges, mustard and tonkatsu sauce.