Miso Katsu

Pat the Pork loin dry with paper towels. Make several shallow cuts along the edges to prevent curling during frying. Season both sides generously with Salt and Black pepper.

Prepare a breading station: Place All-purpose flour in one shallow dish, beaten Egg in a second, and Panko breadcrumbs in a third.

Dredge each Pork loin cutlet first in All-purpose flour, ensuring it is fully coated. Shake off any excess flour.