First, marinate pork sirloin (5 sheets = 500g) for pork cutlet with salt + ground black pepper.
** You can just sprinkle regular salt and pepper. You can grind thick salt and black pepper finely like me. It has a stronger scent, so it's excellent because it removes the smell of the meat

Then, cut off the dark side of the bread, tear the flesh by hand, and grind it several times in a food processor. Don't make it too fine... Just roughly change it. If you don't have a blender, you can tear it by hand.

And for the seasoned sirloin, put it in the order of flour (2) -> beaten egg (2) -> bread crumbs
You can stack the pork cutlet one by one with plastic and leave it in the freezer and fry it when you eat it.

And fry it once until it's cooked to the inside in 160 degrees oil, raise the temperature to 180 degrees, and fry it crispy again!
** Fries are crispy when fried twice. At first, just enough to cook the inside... Second, fry until golden brown.
If it's too much trouble to fry... You can bake it in a preheated 200 degree oven. Spray some oil on top of the pork cutlet... If you don't have it, you can put oil on top and bake it

Put the fried pork cutlet on the kitchen towel for a while!!
Ingredients for Katsuni! Shred onion (1/3) and... Chop the chives (2 roots) and boil them in a pot or earthen pot with 1/2 cup of tsuyu or 1 cup of water... Add onions and chives.

And I'll put fried pork cutlet... Beat in the egg (one), pour it in a circle, cover it, cook it for about 30 seconds, and it's done!