Japanese Pork Tonkatsu

Instructions

1. Prepare the pork
   Place each pork chop between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the pork to about 1/2 inch thickness. Season both sides with salt and pepper.
2. Set up breading station
   Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Arrange them in that order for an efficient breading process.
3. Bread the cutlets
   Dredge each pork cutlet in flour, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Finally, coat thoroughly with panko breadcrumbs, pressing gently to adhere. Place breaded cutlets on a plate and let rest for 5 minutes.
4. Heat the oil
   In a large, heavy-bottomed skillet or Dutch oven, heat oil to 350°F (175°C). The oil should be about 1/2 inch deep. Use a cooking thermometer to monitor temperature.
5. Fry the tonkatsu
   Carefully place breaded pork into hot oil, cooking 2 pieces at a time to avoid overcrowding. Fry for 3-4 minutes per side until golden brown and crispy. Internal temperature should reach 145°F (63°C).
6. Drain and rest
   Transfer fried cutlets to a wire rack or paper towel-lined plate to drain excess oil. Let rest for 2 minutes before slicing.
7. Slice and serve
   Cut each tonkatsu into 1-inch strips across the grain. Serve with shredded cabbage, steamed rice, lemon wedges, and tonkatsu sauce drizzled on top or served on the side.