Crunchy Pork Cutlets

1 pound pork loin, cut into 1/4-inch slices
1/2 cup all-purpose flour
salt and pepper to taste
2 eggs beaten with 1 tablespoon water
1 cup panko (Japanese bread crumbs) or dry bread crumbs
2 tablespoons vegetable oil
Barbecue sauce for dipping

Preparation
1. Place the flour in a bowl and season with salt and pepper.
 In a second bowl, whisk the eggs with the water
 place the bread crumbs in a third,shallow bowl.
2. Dip each pork slice or cutlet in flour. Pat off excess flour
  dip in egg and then bread crumbs, coating evenly.
3. Lightly coat a skillet with vegetable oil and place over medium-high heat.
 Fry cutlets in a single layer, until golden on both sides, about 2 minutes per side.
4. Drain on paper towels. Chop into slices and refrigerate until ready to serve.
 Serve with tonkatsu or barbecue sauce for dipping.

Serving Size: 1 cutlet, sliced
Serves 6

NUTRITION PER SERVING
CALORIES 253
FAT 9g
PROTEIN 19g
CARBOHYDRATE 19g