4 pork chops (about 1.5 centimeters thick)
flour
1 egg
2/3 c. bread crumbs
200 grams cabbage
parsley
salt and pepper
oil for frying
Tonkatsu or Worcestershire sauce

Slash fatty parts of chops. Sprinkle with salt and pepper and set aside for 2 or 3 minutes. Dredge meat in flour. Dip in beaten egg and roll in bread crumbs. Leave for 2 or 3 minutes.

When bread crumbs have become moist, pour oil in frying pan to depth of about 2 centimeters. Heat to 160°FC and deep-fry breaded chops for approximately 4 minutes. Shred cabbage. Place in chilled water 5 or 6 minutes; drain. Pile shredded cabbage on serving plates and top with pork chops. Garnish with parsley.

Tonkatsu sauce is recommenced as an accompaniment to this dish.