Classic Pork Loin Tonkatsu

Ingredients

• 4 pieces Pork loin chops (1-inch thick)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup All-purpose flour
• 2 pieces Large eggs
• 2 cups Neutral oil (vegetable or canola)
• 1.5 cups Panko breadcrumbs
• 0.5 head Green cabbage, shredded
• 4 tablespoons Tonkatsu sauce(optional)
• 1 teaspoon Karashi (Japanese mustard)(optional)

Instructions

1. 1

   Make small incisions in the connective tissue between the meat and the fat of the pork chops to prevent curling during frying.

2. 2

   Pound the pork lightly with a meat mallet to even out the thickness, then season both sides with salt and pepper.

3. 3

   Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

4. 4

   Dredge each pork chop in flour, shaking off the excess, then dip into the egg wash, and finally press firmly into the panko until fully coated.

5. 5

   Heat the oil in a deep skillet or pot to 340°F (170°C).

6. 6

   Carefully place the pork into the hot oil and fry for about 3-4 minutes per side until the crust is deep golden brown and the meat is cooked through.

7. 7

   Remove the pork and let it rest on a wire rack for 3 minutes to keep the bottom from getting soggy.

8. 8

   Slice the cutlets into 1-inch strips and serve immediately alongside a mound of shredded cabbage and tonkatsu sauce.