- 600 g sliced tender-cut pork
- sea salt and freshly ground black pepper
- 1 extra-large free-range egg, beaten
- about 180g Woolworths panko bread crumbs
- sunflower oil, for frying
- for serving
- a mix of lightly steamed shredded cabbage
- hot English mustard or Worcestershire sauce
Bash the pork slices between sheets of baking paper to flatten. Season lightly. Allow to stand for 5 to 10 minutes.
Pat dry, dust with flour, then dip in beaten egg. Coat with the panko breadcrumbs and press firmly.
If you have time, refrigerate for about 30 minutes to set the coating. Fry in hot oil, in batches, until golden. Drain on absorbent paper and keep warm until all are done.
Serve with lightly steamed cabbage and lemon wedges, and drizzle with hot mustard or Worcestershire sauce.
Cook’s tip: For a good crisp crust, use a quality country-style loaf. Remove the crust and make the crumbs in a food processor or mini chopper.
Per serving: 2400.3kJ, 35.11g protein, 37.6g fat, 24.6g carbs
Crumbed pork chops are, surprisingly, an everyday fast food in Japan. Chicken makes a good substitute for pork, if preferred.