Pork Katsu with Jasmine Rice

Directions

1. Preheat oven on to 150F.

2. 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

3. 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

4. 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

5. 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