Tonkatsu

Instructions

1. Prepare the pork
   Place pork chops between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the pork to an even thickness of about 1/2 inch (1.3 cm). 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 efficient breading.
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 breaded cutlets on a plate and let rest for 5 minutes to allow breading to set.
4. Heat the oil
   In a large, deep 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 ensure proper temperature.
5. Fry the tonkatsu
   Carefully place breaded cutlets into the hot oil, working in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side until golden brown and crisp. The 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 2-3 minutes before slicing.
7. Slice and serve
   Cut tonkatsu into 1-inch strips across the grain. Arrange on plates with thinly sliced cabbage, rice, and lemon wedges. Serve with tonkatsu sauce on the side or drizzled over the top.