A delicious twist on traditional Japanese Tonkatsu using crispy salmon skin instead of panko, featuring tender pork rib-eye. This dish combines flavors and textures for an unforgettable meal.
1: Crush the salmon skin in a blender or food processor.
2: Season the egg whites and pork steaks.
3: Dip each pork rib-eye in the egg and then into the crushed salmon skin, covering them fully.
4: Cook at medium heat in a skillet with avocado oil for 2 minutes per side.
5: Enjoy!
