I tried to make pork/beef katsu.
My recipe is
- pork loin/shoulder/steak pat dry
- season & hammer
- dredge into flour
- dip into egg + cream/milk mixture
- dredge into panko
- let it rest in fridge to absorb the coating
- rest and cut into slices
When I cut at step 8 the bread always come off as I cut. I tried both cutting with a cleaver, or slicing with a french knife. neither helped.
What am I missing here?