Tonkatsu is a Japanese deep-fried pork cutlet. Unlike Wiener Schnitzel, it uses thicker cuts of pork and flaky Panko breadcrumbs for a deeply crunchy, substantial crust. Served with shredded cabbage and savory tonkatsu sauce.
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Detailed prep: Make small cuts (slits) in the connective tissue between the meat and fat of the pork loin chops to prevent curling while frying
Season the pork chops with salt and pepper on both sides
Dredge in all purpose flour (dust off excess), dip in beaten egg, and press firmly into panko breadcrumbs to coat thickly
Heat vegetable oil in a heavy pot to 350°F (175°C)
Deep fry the cutlets for about 5-6 minutes, flipping once, until golden brown and cooked through
Drain on a wire rack for 2 minutes to keep the bottom crispy (do not drain on paper towels)
Slice into 2cm strips and serve with shredded cabbage
