Baked Tonkatsu 揚げない豚カツ

Ingredients

• 200 g thinly cut (1cm thickness Pork loin)
• 2 tsp cornstarch
• 1 egg
• 20 g Japanese panko crumb

Instructions

1. 1

   Preheat the oven to 180c (356f)

2. 2

   Cook the panko bread crumbs in a frying pan over low heat until golden brown.

3. 3

   Remove the panko from the heat and set it aside.

4. 4

   Wrap the pork loin in saran wrap and microwave it for 1 minute so the meat is slightly cooked.

5. 5

   Remove the cling wrap and soak up the excess liquid off the pork with a paper towel.

6. 6

   Put the pork on a plate and use a sifter and sprinkle the cornstarch over both sides of the pork.

7. 7

   Crack the egg in a bowl and scramble it a little then dip the pork into the egg to coat it.

8. 8

   Pour the panko in a shallow pan or a plate and coat the pork in it.

9. 9

   Put all the coated pork cutlets on a baking tray and bake for about 10-15 minutes.

10. 10

    Once baked, serve with rice, miso soup, and vegetables.