Hire Katsudon

Slice the Pork fillet into 1.5 cm thick cutlets. Lightly score the surface of each Pork fillet with a knife to prevent curling during frying. Season both sides of the Pork fillet with a pinch of salt and black pepper.

Prepare three shallow dishes: one with All-purpose flour, one with the Egg (for breading) lightly beaten, and one with Panko breadcrumbs.

Dredge each Pork fillet first in All-purpose flour, ensuring it's fully coated, then dip into the Egg (for breading), letting excess drip off, and finally coat thoroughly with Panko breadcrumbs, pressing gently to adhere.