Ingredients
- 1 Smithfield Original Recipe Boneless Loin Filet1
- 1/4 Cup Vegetable oil1/4 Cup
- 1/2 Cup All-purpose flour1/2 Cup
- 1/2 Teaspoon Salt1/2 Teaspoon
- 1/4 Teaspoon Ground black pepper1/4 Teaspoon
- 2 Large eggs2
- 1 1/2 Cups Panko bread crumbs1 1/2 Cups
- 2 Green onions, chopped2
- 1 Cup Uncooked Jasmine rice, prepared according to packaging instructions1 Cup
- 1 Cup Tonkatsu sauce1 Cup
Instructions
Preheat oven on to 150F.
Place pork loin on a cutting board and remove any fat and/or silver skin with a small, sharp knife. Cut tenderloin into 4 equal size pieces. Pound each piece with a meat mallet to 1/4-inch thickness
Mix flour, salt, and pepper in a shallow bowl or plate. Place panko crumbs in a second bowl. Lightly beat eggs in a third shallow bowl. Dip the pork, 1 piece at a time, in the seasoned flour mixture, shaking off any excess flour. Then dip each piece into the eggs and finally into the panko. Place the pork on a small baking sheet
Heat oil in a heavy large skillet over medium-high heat. Once skillet is hot, add enough pork to it without overcrowding. Cook until golden brown, about 5-7 minutes per side. Drain any excess oil off with a paper towel, and set aside while remaining pork is cooked. Place cooked pork into a clean baking sheet and set in oven to keep warm
When all the pork has cooked, remove from oven and slice into bite-sized strips. Place over a bed of jasmine rice and top with green onions and a side of Tonkatsu sauce for dipping
