Cut the pork filets to a thickness of about 1.5 cm and then gently pound with a meat pounder. Season with salt and pepper.
Cut the cabbage into thin strips and soak in water. Drain the water and set aside. Arrange the cabbage on a plate along with the tomato, mustard, etc.
Dip the pork in the flour, then the egg, and lastly coat with the panko. Deep-fry in 170℃ until golden brown (about 3 minutes).
Place on the plate. Garnish with Japanese mustard.
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Story Behind this Recipe
This is a standard recipe in our home.
Step 1: If you can, pound the meat until it gets thin (about 1 cm). If you want to deep-fry large filets, cut so they're about 2-3 cm thick and then use a meat pounder to flatten (until they become half the thickness) If you don't have a meat pounder, cover the bottom of a small glass bottle with plastic wrap and then pound.