• 4 slices pork tenderloin, loin shoulder, or fresh ham cut into pieces about 1/2" thick and about 1/3 lb. each
• salt and pepper
• ± 1 cup all-purpose flour
• 1 egg, lightly beaten to break the egg white
• ± 2 cups breadcrumbs (coarse-grained)
• Oil for deep frying
• Garnish:
  • 3-4 cabbage leaves, finely shredded
  • 4 parsley sprigs
• Sauce:
  • ¼ cup catsup
  • ¼ cup Worchershire sauce
  • 2 Tbs. soy sauce
  • 1 Tbs. Chinese oyster sauce

• Soak the shredded cabbage in cold water to make it crisp for about 30 minutes.
• Pound the pork slices to tenderize and flatten them.  Make several pointed cuts at the border lines of fat and meat.   This prevents the edges from shrinking and curling up.  pound again to make it thinner.  Salt and pepper lightly.
• Arrange a production line of three shallow containers - for the flour, egg and the breadcrumbs - and a tray for the finished slices.
• Dip each pork slice into flour, the egg, and then coat well with the breadcrumbs.  Press breadcrumbs lightly unto the meat.
• Lay the slices on a tray in a single layer and refrigerate half an hour to permit the coating to adhere well.
• Heat the oil to 330°F.  Fry one or two pieces at a time, using less than half the surface of the oil.
• Turn several times until surface is golden brown and crisp.  This will take 2-3 minutes.  Keep skimming the oil surface to remove crumbs or scum.
• Remove and drain on a rack or paper towels.  Cut the pork into strips and serve with Tonkatsu sauce.
• To make the sauce, mix all ingredients well.

Make 4 servings.