makes 40 - 50 slices
1 pound pork schnitzels, trimmed of sinew
1/2 cup All purpose flour
5 egg yolks
2 cups Japanese dried breadcrumbs
1 sheet nori
oil, for shallow-frying
1 cup Tonkatsu sauce
1. Sprinkle the pork with a good pinch each of salt and pepper and lightly coat with flour.
2. Beat the egg yolks with 2 tablespoons water, dip each schnitzel in the egg, then in the breadcrumbs, pressing on to ensure an even coating. Refrigerate the pork in a single layer on a plate, uncovered, for at least 2 hours.
3. Using a sharp knife, shred the nori very finely and then break into strips about 1 1/2 inches long. Set aside until serving time.
4. Heat 3/4 inch oil in a deep heavy-based pan to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds.
5. Cook 2 — 3 schnitzels at a time until golden brown on both sides, then drain on crumpled paper towels. Repeat the process with the remaining schnitzels.
6. Slice the schnitzels into 1/2 inch strips and reassemble into the original shape. Sprinkle with nori strips. Serve with the Tonkatsu sauce.