Tonkatsu

Ingredients

• Boneless pork loin chops, 1.5 cm thick 4 (600 g)
• Salt 1/2 tsp
• Black pepper to taste
• All-purpose flour 40 g
• Eggs 2
• Panko breadcrumbs 100 g
• Vegetable oil, for deep-frying 1 L
• Green cabbage, finely shredded to serve
• Tonkatsu sauce to serve

Instructions

1. 1

   Cut a few shallow slits through the fat edge of each chop so it does not curl, flatten the meat lightly to an even thickness and season both sides with salt and pepper.

2. 2

   Put the flour, the beaten eggs and the panko in three shallow dishes.

3. 3

   Dust each chop with flour and shake off the excess, dip it in the egg, then press it firmly into the panko on both sides.

4. 4

   Heat the oil in a deep pan to 170C.

5. 5

   Fry 2 cutlets at a time for 5-6 minutes, turning once, until deep golden and the center of the meat reaches 63C.

6. 6

   Drain the cutlets on a rack for 3 minutes, then cut them into 2 cm strips.

7. 7

   Serve with the shredded cabbage and tonkatsu sauce.