Tonkatsu

Ingredients

• 4 pieces Pork loin cutlets (About 1-1.5 cm thick)
• to taste Salt (For seasoning the pork)
• to taste Black pepper (Freshly ground, for seasoning the pork)
• 100 g All-purpose flour (For dredging)
• 2 large Eggs (Beaten, for egg wash)
• 200 g Panko breadcrumbs (For coating)
• 750 ml Vegetable oil (For deep-frying)
• 120 ml Tonkatsu sauce (Store-bought or homemade, for serving)
• 200 g Shredded cabbage (For serving as a side)
• 4 pieces Lemon wedges (For garnish)

Instructions

1. 1

   Prepare the pork cutlets: If the cutlets are thick, make a few shallow cuts along the edges to prevent curling during frying. Lightly pound them to an even thickness of about 1 cm if necessary.

2. 2

   Season both sides of the pork cutlets generously with salt and freshly ground black pepper.

3. 3

   Set up a breading station: Place the flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third.

4. 4

   Dredge each pork cutlet first in the flour, ensuring it's fully coated, then tap off any excess. Dip it into the beaten egg, letting excess drip off. Finally, coat it thoroughly with panko breadcrumbs, pressing gently to adhere.

5. 5

   Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 170°C (340°F). Use a thermometer for accuracy.

6. 6

   Carefully place 1-2 breaded pork cutlets into the hot oil, ensuring not to overcrowd the pot. Fry for about 4-6 minutes per side, or until golden brown and cooked through. The internal temperature should reach at least 71°C (160°F).

7. 7

   Remove the fried tonkatsu from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining cutlets.

8. 8

   Let the tonkatsu rest for a minute before slicing each cutlet into 1-2 cm wide strips.

9. 9

   Serve immediately. Arrange the sliced tonkatsu on plates, alongside a generous portion of shredded cabbage. Drizzle liberally with tonkatsu sauce and garnish with a lemon wedge.

Tips

• Use good quality panko for the crispiest texture.
• Ensure the oil is at the correct temperature before frying; too cool and the coating will be greasy, too hot and it will burn before the pork is cooked.
• Resting the tonkatsu briefly after frying allows the juices to redistribute, resulting in a more tender cutlet.
• Don't overcrowd the frying pot, as this can lower the oil temperature and lead to uneven cooking and a soggy crust.