Tonkatsu (Japanese style pork cutlet)

1 - 1 ½ pounds pork cutlet or center cut chops (more or less to your needs - think pork chops)

small amount of regular flour

1 uncooked egg, scrambled

panko (You can use unflavored bread crumbs)

tonkatsu sauce (topping)

vegetable oil

Be sure to remove bone (if any) and trim edge fat (if you wish). Do not cut into pieces. Lightly salt and pepper pork, and lightly coat with flour. Dip pork cutlet into egg. Coat with panko. Deep fry in vegetable oil. Top with tonkatsu sauce if you like it. Serves 4 (or more or less, depending on how much you cook.)