Tonkatsu

Ingredients

• 4 boneless pork loin chops (about 1 inch thick, 6 oz each)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Vegetable oil for deep frying (about 3 cups)
• 1/4 head green cabbage, finely shredded
• 4 lemon wedges for serving
• 1/4 cup tonkatsu sauce
• 2 tablespoons Dijon mustard

Instructions

1. Using a meat mallet, pound the pork chops to an even 1/2-inch thickness. Make small cuts along the edges to prevent curling during frying. Season both sides generously with salt and pepper.
2. Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and panko breadcrumbs in the third. Dredge each pork cutlet in flour, shaking off excess, then dip in egg, and finally press firmly into panko, ensuring an even coating on all sides.
3. Heat vegetable oil in a deep heavy-bottomed pan or Dutch oven to 340°F (170°C). The oil should be about 2 inches deep. Use a thermometer to maintain consistent temperature throughout frying.
4. Carefully lower one or two cutlets into the hot oil, being careful not to overcrowd the pan. Fry for 4-5 minutes per side until the crust is deep golden brown and the internal temperature reaches 145°F (63°C).
5. Transfer fried cutlets to a wire rack set over a baking sheet to drain. Let rest for 2 minutes before slicing crosswise into 1-inch strips.
6. Arrange sliced tonkatsu over a bed of shredded cabbage. Serve immediately with tonkatsu sauce, Dijon mustard, and lemon wedges on the side.