Tonkatsu

Ingredients

Pork loin chops

4 (about 1 inch thick)

Salt

to taste

Black pepper

to taste

All-purpose flour

1 cup

Eggs

2, beaten

Panko breadcrumbs

2 cups

Vegetable oil

for frying (about 1 cup)

Shredded cabbage

2 cups, for serving

Tonkatsu sauce

1/2 cup

Instructions

1. Begin by seasoning the pork loin chops generously with salt and black pepper on both sides.
2. Dredge each pork chop in all-purpose flour, shaking off any excess flour to ensure an even coating.
3. Dip the floured pork chops into the beaten eggs, allowing any excess egg to drip off.
4. Coat the pork chops in panko breadcrumbs, pressing gently to ensure they adhere well.
5. In a large skillet, heat vegetable oil over medium heat until hot (around 350°F or 175°C).
6. Carefully place the breaded pork chops in the skillet and fry for about 5-6 minutes on each side, or until they are golden brown and cooked through. Adjust the heat as necessary to prevent burning.
7. Once cooked, transfer the tonkatsu to a paper towel-lined plate to drain excess oil.
8. Allow the tonkatsu to rest for a few minutes before slicing into thick pieces.
9. Serve the sliced tonkatsu with a generous side of shredded cabbage and drizzle with tonkatsu sauce.