- Cobram Estate Light Flavour Extra Virgin Olive Oil, for frying
- 4 x 150 g boneless pork cutlets, not too thick
- 1 egg
- Panko breadcrumbs, for crumbing
- Plain flour, for dusting
- Salt and pepper
- Shredded white cabbage, to serve
- Hot mustard, to serve
- Steamed short grain rice, such as koshihikari, to serve
- 3 tbsp tomato sauce
- 3 tbsp Worcestershire sauce
- 2 tbsp oyster sauce
- 2 tsp brown sugar
- For the tonkatsu sauce, combine all of the ingredients in a small bowl and set aside.
- Using a fork, poke holes in the pork cutlets on both sides. Season with salt and pepper, set aside.
- Whisk the egg with 2 tsp of water in a shallow tray. Set aside. In another tray put a layer of flour, and in a third tray, a layer of panko breadcrumbs.
- Dust a pork cutlet in the flour, shaking off any excess. Then coat in the egg mixture, followed by the panko, pressing the breadcrumbs in well. Repeat with the remaining cutlets.
- Heat the Cobram Estate Light Flavour Extra Virgin Olive Oil in a frying pan to 170C. Fry the breaded pork cutlets in batches for 4- 4 ½ minutes, turning halfway, or until golden and cooked through. Transfer to a wire rack or paper towel to drain.
- Slice the cutlets and serve topped with the tonkatsu sauce and alongside plenty of shredded cabbage, some hot mustard and steamed rice.