Tonkatsu (Japanese Pork Cutlet)

Instructions

1. 1

   Pound pork chops to even 1/2-inch thickness using a meat mallet. Season generously with salt and pepper.

2. 2

   Set up breading station: flour, beaten eggs, panko in separate shallow dishes.

3. 3

   Dredge each cutlet in flour (shake off excess), dip in egg, then press firmly into panko, making sure every surface is coated.

4. 4

   Heat oil to 340°F in a deep pan (3 inches deep). The lower temperature is key — tonkatsu should be golden, not dark.

5. 5

   Fry one cutlet at a time for 5-6 minutes, flipping once, until deep golden and crispy. Internal temp should hit 145°F.

6. 6

   Drain on a wire rack for 2 minutes. Slice into 3/4-inch strips with a sharp knife — keep the cutlet shape.

7. 7

   Serve on a bed of shredded cabbage with rice, tonkatsu sauce, and lemon wedges.