Japanese Tonkatsu

Instructions

1. Prepare the pork
   Make small cuts along the edges of the pork cutlets to prevent curling during frying. Using a meat mallet, pound each cutlet to about 1/2-inch thickness. Season both sides with salt and pepper.
2. Set up the breading station
   Prepare three shallow bowls: 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, making sure it's fully coated. Finally, press firmly into panko breadcrumbs, ensuring an even coating on both sides. Set aside on a plate.
4. Heat the oil
   In a large, deep skillet or Dutch oven, heat oil to 170°C (340°F). The oil should be about 1-inch deep. Test the temperature by dropping a few breadcrumbs into the oil - they should sizzle and float immediately.
5. Fry the tonkatsu
   Carefully place the breaded pork cutlets into the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes per side until golden brown and crispy. The internal temperature should reach 63°C (145°F).
6. Drain and rest
   Transfer the fried cutlets to a wire rack lined with paper towels to drain excess oil. Let rest for 5 minutes before slicing.
7. Slice and serve
   Cut the tonkatsu into 1-inch wide strips and arrange on plates. Serve with shredded cabbage, lemon wedges, tonkatsu sauce, cooked Japanese rice, and pickles on the side.