Tonkatsu Pork

Cut the pork neck into two pieces and pound it.

Take three shallow bowls, in one break and beat an egg, in the second pour flour, in the third - panko breadcrumbs.

Dip each piece of pork in egg first, then coat in flour and panko breadcrumbs, ensuring no bare spots. Shake off the excess.

Heat oil for frying and fry the meat until golden brown.

In a separate bowl, whisk together 50 ml of oil, 2 tablespoons of lemon juice, a pinch of lemon zest, and a pinch of salt until emulsified.

Serve tonkatsu with finely shredded cabbage, lemon dressing, and tonkatsu sauce.