pork katsu
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- Flatten the pork escalope with a meat hammer (I used the back of a flat knife which worked the same)
- Season both sides with salt
- Coat with flour, then dip in the egg mixture.
- Finally coat with breadcrumbs
- heat oil in a deep frying pan until hot
- slowly lower the meat into the oil and fry for a few minutes, turn once
- Drained the excess oil on kitchen towel before serving.
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