Octopus and Pork Cutlet

Step 1

Set up three shallow dishes: one with the 0.5 cup flour, one with the 2 beaten eggs, and one with the 1 cup panko breadcrumbs.

Step 2

Season the 2 pork cutlets and 8 oz octopus tentacles with salt and pepper. Dredge each piece in flour, then dip in egg, then coat with panko, pressing gently to adhere.

Step 3

Heat the 0.5 cup vegetable oil in a large skillet over medium-high until a breadcrumb sizzles when dropped in, about 2 minutes.

Step 4

Fry the pork cutlets in the hot oil until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate.

Step 5

Fry the octopus in the same oil until golden and crispy, about 2-3 minutes per side. Drain on paper towels and serve hot with the pork.