Time: An hour, though maybe 20 minutes of active time
Quantity: 2 cutlets


  • two cutlets Pork
  • two Eggs
  • 150g Flour
  • 150g Panko


  1. About an hour before you want to eat, generously salt the pork in a dry brine.
  2. Using two tooth picks, liberally stab holes in the cutlets to tenderize them. The alternative is to beat them with the back of a knife but I don't like how thin this makes them.
  3. After about half an hour, heat oil to approx 350F.
  4. Beat the egg and put in a bowl, along with a bowl of flour and a bowl of panko.
  5. Using a tooth pick, alternate between dipping the cutlet in flour and the egg 2-3 times.
  6. Finally press the panko into the coating and deep fry for 8-10 minutes or until golden brown on the outside and 150-160F in the interior.
  7. Drain on paper towels sideways if possible and sprinkle with flaky salt. Serve with cabbage salad and/or rice.


Cut the flour with corn starch for a marginally more crunchy result.