Tonkatsu Small Plate

• mallet one 5 ounce pork loin cutlet until 1/2 inch thick

• season with salt, pepper, and seven spice (togarashi)

• coat the cutlet in flour and drop into egg wash

• from the egg was, transfer to panko bread crumb and coat evenly

• drop into the fryer or you may also pan fry in oil

• after frying, slice pork loin into strips

• top with a sunny side up egg seasoned with salt, pepper, and togarashi

• serve with a side of tonkatsu sauce and spicy mustard (BBQ sauce may be used a substitute for tonkatsu sauce)