Pork Katsu

Ingredients

• 1½ lb boneless pork loin chops
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup all-purpose flour
• 2 large eggs
• 2 cup panko breadcrumbs
• 3 cup vegetable oil
• ½ head cabbage (optional)
• 2 cup short-grain white rice (optional)
• ¾ cup Tonkatsu sauce (optional)

Steps

1. Pat pork chops dry and pound them to about 1/2-inch thickness. Season generously with salt and pepper.
2. Set up a breading station: one shallow dish with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Dredge each pork cutlet in flour, shaking off excess, then dip in egg, and finally coat thoroughly with panko, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat to 350°F (175°C).
5. Carefully place 1-2 cutlets in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through.
6. Remove katsu from oil and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining cutlets.
7. Slice katsu into strips and serve immediately with shredded cabbage, steamed rice, and Tonkatsu sauce, if desired.