Ton Katsu

Ingredients

• 1 pound(s) Pork, sirloin or pork chop
• 1 cup(s) Panko bread crumbs ( or more as needed)
• 2 eggs ( or more as needed)
• 1 cup(s) flour ( or more as needed)
• salt ( to taste)
• pepper ( to taste)
• paprika seasoning ( lightly)
• canola oil ( enough to immerse pork into)

Preparation

1. #1 Pad pork with paper towel to absorb excess blood.
2. #2 Season the pork with salt, pepper, and other seasonings according to taste. (Paprika)
3. #4 3Whip eggs in a small bowl and set a side.
4. #5 Put flour on a plate and set a side.
5. #6 Put Panko bread crumb on a plate and set a side.
6. #7 Preheat the oil on medium to low heat.
7. #8 Start by coating the pork in flour. A thin coat is preferred.
8. #9 Dip the floured pork in the egg and transfer onto the Panko bread crumb plate.
9. #10 Coat the pork with Panko bread crumbs liberally.
10. #11 Set the pork on a separate clean plate.
11. #12 Repeat procedure for all pieces of pork.
12. #13 Check the oil for correct temperature. Take a small piece of the batter off of the pork already prepared. Place that batter into the frying pan to see if the batter immediately starts to cook. It should float on the oil with small bubbles. (Caution! The oil should never be smoking!)
13. #14 When oil is correct temperature, place pork in oil CAREFULLY one by one.
14. #15 Cook pork until the blood surfaces to the top of the pork meat, then turn over.
15. #16 Continue cooking pork, checking the underside until the color matches the topside.
16. #17 When color matches the topside, the pork is DONE!!!
17. #18 Remove from frying pan, and put it on the plate with some paper towel to absorb excess oil.