Julia Ostro's Pork Katsu

Ingredients: 

• 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

Tonkatsu sauce

• 3 tbsp tomato sauce
• 3 tbsp Worcestershire sauce
• 2 tbsp oyster sauce
• 2 tsp brown sugar

Method: 

1. For the tonkatsu sauce, combine all of the ingredients in a small bowl and set aside.
2. Using a fork, poke holes in the pork cutlets on both sides. Season with salt and pepper, set aside.
3. 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.
4. 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.
5. 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.
6. Slice the cutlets and serve topped with the tonkatsu sauce and alongside plenty of shredded cabbage, some hot mustard and steamed rice.