Pork Tonkatsu

Instructions

1. Prepare the pork
   Using a sharp knife, make small cuts along the edges of each pork chop to prevent curling during frying. Place each chop between two sheets of plastic wrap and gently pound with a meat mallet until about ¼-inch thick. Season both sides with salt and pepper.
2. Set up the 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, press firmly into panko breadcrumbs, ensuring an even coating on both sides. Place the breaded cutlets on a plate and let them rest for 5 minutes to help the coating adhere.
4. Heat the oil
   In a large, deep skillet or Dutch oven, heat oil to 350°F (175°C). Use enough oil to come halfway up the sides of the cutlets, about 1-inch deep. Test the temperature by dropping a few breadcrumbs into the oil – they should sizzle immediately but not burn.
5. Fry the tonkatsu
   Carefully place 1-2 breaded cutlets into the hot oil (don't overcrowd the pan). Fry for 3-4 minutes on each side until golden brown and crispy. The internal temperature should reach 145°F (63°C). Transfer to a wire rack lined with paper towels to drain excess oil.
6. Rest and slice
   Let the fried cutlets rest for 5 minutes. Using a sharp knife, cut each cutlet into ½-inch strips crosswise, keeping the pieces together in the original cutlet shape.
7. Serve
   Place each sliced tonkatsu on individual plates with a mound of shredded cabbage and a side of rice. Drizzle tonkatsu sauce over the cutlets or serve it on the side. Garnish with lemon wedges for squeezing over the cutlets and cabbage.