• One pork loin steak each
• Panko
• An egg, beaten
• Rice flour
• Salt
• White pepper

There are differences between schnitzel and tonkatsu, but this is just a quick easy weeknight dinner of crunchy porky goodness.

Place the two pork loin steaks between two pieces of greaseproof paper and beat them with a rolling pin until they’re about half their original thickness. Take your time and be careful not to break the pork. Season on both sides.

Over a medium flame, heat about half an inch of oil in a frying pan large enough to comfortably fit both pieces of pork. Pour the panko, egg and rice flour into their own receptacles, then lightly season each element. Test the temperature of the oil with the thermometer. We’re looking for about 180c, so when you get to 160c, coat the pork with the flour, then the egg, then the breadcrumbs, thoroughly coating and pressing the pork into the breadcrumbs.

Fry for about four or five minutes a side, keeping an eye on it throughout. Spoon hot oil over the exposed side to seal the coating to the pork before flipping. We want golden brown, not black. Err on the side of caution by flipping after two minutes. Remove to drain on the rack and lightly season again while hot.