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---Ingredients (for 2 pork cutlets)
Pork loin for cutlets: 2 slices (approx. 120g each)
Salt: a pinch and a little (for 2 slices)
Pepper: a little
Flour: appropriate amount
Egg: 1
Breadcrumbs: 70g (finely ground)
Oil: 2 tablespoons

---Instructions
---Add 2 tablespoons of oil to 70g of breadcrumbs and mix.
Mix while breaking up any lumps until the oil is evenly distributed.
Spread on a tray.
(If the breadcrumbs are coarse, put them in a bag and crush them.)
---Pour the beaten egg into a separate tray.
Mix until there are no lumps of egg white. Mix thoroughly.

Spread flour on another tray. Use plenty of flour to cover the entire surface.

Place plastic wrap over the pork loin and pound it with your hands, pressing down. Loosen the fibers until the entire surface is tender.

Lightly sprinkle salt and pepper on both sides.

Coat the pork loin generously with flour and shake off any excess. Spread the flour thinly and evenly.
Dip in egg and pierce with a fork to coat both sides. Drizzle off any excess egg and place on breadcrumbs.

Sprinkle more breadcrumbs on top with a spoon.
Flip it over, flatten it with your hands, and press firmly.
Repeat this 3-4 times to ensure the entire surface is thoroughly coated. Dress the patties.
Place both patties in a basket and finish cooking them the same way.

Preheat to 200°C for 7 minutes.
Cook until the surface is browned.

Flip the patties over and cook at 200°C for 3 minutes.
Immediately after removing, measure the internal temperature; if it is 63°C or higher, it is done.
If it is not hot enough, cook for an additional 1-2 minutes.

Let it rest on a wire rack for about 5 minutes, then slice and serve.

If making 4 patties, use 105g breadcrumbs and 3 tablespoons oil (1.5 times the amount).
Do not reuse leftover egg and breadcrumbs as they may contain bacteria from the raw meat.
Use the egg immediately, for example, by adding it to miso soup.
If the surface is still moist, you can cook it for an additional time.