Easy recipe for crispy fried pork cutlets with a fresh and sour tonkatsu sauce and a delicious coleslaw
Preparation
 Put all the ingredients for the coleslaw except the white cabbage and carrot julienne in a bowl and beat with a fork or whisk to form a dressing. Mix the white cabbage and carrot julienne and add the dressing and toss together. Keep in the fridge for as long as possible.
 Dip the pork cutlets or steaks first in the flour, then in the egg and then in the panko. Heat a dash of oil in a pan and fry the schnitzels in it. After about 7 minutes, turn the schnitzels and fry the other side until crispy as well.
 Place the ingredients for the sauce in a saucepan and heat gently and mix well. Serve the cutlets on a plate with some of the tonkatsu sauce and some of the coleslaw on top. Garnish the dish with sliced ​​spring onions. Nice with some rice.
Source: Leukerecepten by leukerecepten-nl.
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