Tonkatsu

Ingredients:

* 350-400g pork tenderloin
* panko breadcrumbs
* 1 egg, beaten
* salt and pepper
* vegetable oil
* white cabbage, finely shredded - to serve

For the Sauce

- Bulldog tonkatsu sauce

What to do next:

1. Beat one egg, add dash of salt and pepper to taste

2. Prepare the breadcrumbs set aside

3. Cut pork tenderloin into approximately 7 inch long pieces.

4. Blot meat with kitchen paper to dry, then dip into egg and coat then Roll both sides in breadcrumbs, make surre you cover the entire surface of the meat.

5. Heat oil in a shallow pan ( chose between deepfry or lightly coat the base of the pan)turned the heat down to low so that the meat would cook through slowly without the breadcrumbs burning.

6. Avoid turning the meat on and on or the breadcrumbs will fall off.

7. Make sure that the breadcrumbs color turned golden brown.

8. Remove excess oil by putting the meat in a paper towel.

9. Lay the meat on top of your ruce bowl and drizzle with some Bulldog sauce, or your add red shredded cabbage and pickles. Eat while hot! ENJOY!!