Tonkatsu (Japanese Pork Cutlet)

とんかつ

Ingredients

4 pork loin chops (2cm thick) salt pepper ½ cup flour 2 eggs beaten 1.5 cups panko oil for frying cabbage tonkatsu sauce

Detail Steps and Procedure

1. **Meat Preparation:** Pound pork to 1.5cm even thickness. Season both sides with salt/pepper. [PREP: Trim excess fat, make small cuts around edges to prevent curling]

2. **Breading Station:** Set up flour, beaten eggs, panko in separate dishes. Dredge pork in flour, shake off excess. Dip in egg, then press into panko firmly. [CRITICAL: Let breaded cutlets rest 5 minutes – helps coating adhere]

3. **Frying:** Heat oil to 170°C (340°F) in deep pan. Fry cutlets 5-6 minutes until golden brown, flipping once at 3 minutes. Internal temperature should reach 63°C/145°F. Drain on wire rack (not paper towels). [TECHNIQUE: Maintain oil temperature – use thermometer. Double-fry at 180°C/350°F for 30 seconds for extra crisp]

4. **Resting & Serving:** Rest 3 minutes before slicing. [SERVE: Slice against grain into 2cm strips. Accompany with shredded cabbage, tonkatsu sauce. STORE: Best fresh. Reheat in 180°C/350°F oven 8 minutes.]

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