Tonkatsu

Ingredients

• •4 pork loin cutlets (about 6 oz each)
• •Salt and pepper, to taste
• •1/2 cup all-purpose flour
• •2 eggs, beaten
• •2 cups panko breadcrumbs
• •Vegetable oil, for deep frying
• •4 cups shredded cabbage, for serving
• •3 tbsp ketchup (for sauce)
• •2 tbsp Worcestershire sauce (for sauce)
• •1 tbsp oyster sauce (for sauce)
• •1 tsp sugar (for sauce)

Steps

1. 1.Season the pork cutlets with salt and pepper, then use the back of a knife or a meat mallet to lightly pound them to an even thickness; let rest at room temperature for 5-10 minutes before breading, which helps the coating adhere and fry more evenly.
2. 2.Set up three shallow dishes: flour in the first, beaten eggs in the second, and panko in the third; lightly crush the panko with your hands to create a mix of fine and coarse crumbs for extra crunch.
3. 3.Dredge each cutlet in flour, shaking off the excess - too much flour makes the coating gummy - then dip fully in the egg, and finally press firmly into the panko on both sides so it adheres well, including the edges.
4. 4.Heat oil to 340F (170C) in a deep pot or pan.
5. 5.Fry the cutlets for 3-4 minutes per side, until deep golden brown and cooked through, then drain on a wire rack rather than paper towels, which trap steam and soften the crust.
6. 6.Whisk together the ketchup, Worcestershire sauce, oyster sauce, and sugar for the tonkatsu sauce.