Japanese Pork Cutlets

Japanese Pork CutletsTonkatsu
4 boneless pork cutlets (you can cut these into strips if you want to serve them that way)
Regular table salt (a pinch)
Ground black pepper (a pinch)
Sprinkle both sides of meat with salt and pepper
½ cup flour
2 eggs, beaten well
1 cup panko bread crumbs
Vegetable oil for frying
Preparation:
Dredge pork in flour, dip dredged pork into beaten egg, then dip in Panko Crumbs. Fry these in vegetable oil till golden brown and crispy. You can substitute chicken in this recipe as well. ( if you substitute chicken it will be chicken-katsu) Tonkatsu sauce can be purchased in the Asian Aisle in the grocery store if they do not have it you can mix some up with ketchup and Worcester sauce.
Serve with finely sliced green cabbage.