Tonkatsu with Florida Grapefruit Ponzu Dressing

Between two pieces of wax paper, pound the pork loin into a flat cutlet then season with salt and pepper.

Add oil to pan and bring to a medium heat.

Cover the cutlet with flour, then egg, followed by a generous amount of panko crumbs.

Fry the cutlet in oil for 3-5 minutes per side until golden brown.

For the Florida Grapefruit Ponzu dressing, combine all ingredients in a bowl and cover, refrigerate for 1 hour.

Serve over rice with ponzu dressing and Florida Grapefruit segments.