Katsu Pork Cutlet

 

INGREDIENTS

• 2 large eggs
• 2 c. panko
• 2 tbsp. olive oil
• 500 gr. pork tenderloin, trimmed and cut into 8 pieces, then pounded
• salt and pepper

DIRECTIONS

1. Heat oven to 220 C. Beat eggs in a shallow bowl. In a second bowl or a pie plate, combine panko and oil.
2. Dip pork cutlet in egg, letting any excess drip off, then in panko, pressing gently to help it adhere; transfer to a rack set in a rimmed baking sheet. Repeat with remaining pork, then roast until golden brown and cooked through, 20 to 25 minutes. Sprinkle with 1/4 tsp salt.