Back to 2 servings Pork 2 boneless pork loin chops, about 3/4 inch (2 cm) thick, fat left on 1 teaspoon kosher salt, plus extra for seasoning 0.125 teaspoon freshly ground black pepper Breading 0.5 cup all-purpose flour, for dredging 1 large egg, beaten 1 teaspoon neutral oil, added to the beaten egg 1 cup Japanese panko breadcrumbs, large flakes Frying 3 cups neutral frying oil, such as canola, peanut or vegetable, enough for about 2 inches (5 cm) depth To serve 2 cups finely shredded green cabbage 2 wedges lemon, optional 4 tablespoons tonkatsu sauce, store-bought or homemade (Worcestershire, ketchup, soy sauce, sugar) 2 portions cooked short-grain rice, to serve
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1 Step 1: Trim excess fat from the pork, then cut small slits through the connective tissue along the fat edge on both sides so the cutlet stays flat. Pound gently to an even thickness of about 1/2 inch (1.3 cm), then season both sides with salt and pepper.2 Step 2: Set up three shallow dishes: flour in the first; the beaten egg mixed with the oil in the second; panko in the third. Dredge the pork in flour and shake off the excess, which keeps the egg from sticking unevenly.3 Step 3: Dip the floured pork in the egg, let the excess drip off, then press firmly into the panko on both sides so the coating is even.4 Step 4: Rest the breaded cutlets on a wire rack for 10 minutes so the coating sets and is less likely to slip off in the oil.5 Step 5: Heat the oil in a deep, heavy pot to 340°F (170°C) over medium heat, using a thermometer to hold it steady.6 Step 6: Fry one cutlet at a time for about 1 minute, then flip and fry about 1 minute more until pale golden. Drain on the wire rack for 4 minutes. Skim loose crumbs from the oil and let it return to 340°F (170°C).7 Step 7: Raise the oil to 355°F (180°C). Re-fry each cutlet for about 30 seconds per side until deep golden brown and crisp, then drain on the rack for 2 minutes. Pork should be cooked through with no pink at the center and juices running clear, reaching 145°F (63°C) inside.8 Step 8: Slice each cutlet into strips about 3/4 inch (2 cm) wide. Fan the slices over shredded cabbage with a lemon wedge if using, and serve with tonkatsu sauce and steamed rice.getsaucepan.com/r/e7556793-2f1e-5cb3-a638-904d4812f9d5
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