Japanese Pork Tonkatsu

Ingredients

• 2 pieces Boneless pork loin chops
• 1 cup Panko breadcrumbs
• 0.25 cup All-purpose flour
• 1 large Egg
• to taste Salt and black pepper
• 2 cups Vegetable oil for frying
• 2 tablespoons Tonkatsu sauce(optional)
• 1 cup Shredded cabbage(optional)

Instructions

1. 1

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

2. 2

   Pound the pork chops lightly with a meat mallet to even out the thickness.

3. 3

   Season both sides of the pork with salt and pepper.

4. 4

   Dredge the pork in flour, shaking off any excess.

5. 5

   Dip the floured pork into the beaten egg, then coat thoroughly with panko breadcrumbs, pressing firmly to adhere.

6. 6

   Heat oil in a deep skillet to 350°F (175°C).

7. 7

   Fry the pork for 3-4 minutes per side until the crust is golden brown and the internal temperature reaches 145°F.

8. 8

   Drain on a wire rack for 2 minutes before slicing into strips.

9. 9

   Serve with shredded cabbage and tonkatsu sauce.