Deep-fried panko-breaded thick-cut pork loin served with shredded cabbage.
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Make small incisions in the connective tissue between the meat and the fat of the pork chops to prevent curling during frying.
Pound the pork lightly with a meat mallet to even out the thickness, then season both sides with salt and pepper.
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
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.
Heat the oil in a deep skillet or pot to 340°F (170°C).
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.
Remove the pork and let it rest on a wire rack for 3 minutes to keep the bottom from getting soggy.
Slice the cutlets into 1-inch strips and serve immediately alongside a mound of shredded cabbage and tonkatsu sauce.
