Tonkatsu

Ingredients

• 4 boneless pork loin chops, about 3/4 inch thick
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Vegetable oil for frying, as needed
• 3 tbsp ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 4 cups finely shredded green cabbage
• Lemon wedges, for serving
• Steamed rice, for serving

Method

1. Cut a few small slits through the fat edge of each chop so it stays flat, then season with salt and pepper.
2. Stir the ketchup, Worcestershire, soy sauce, mirin and sugar together for the sauce.
3. Dredge the pork in flour, dip in egg and press firmly into the panko on both sides.
4. Heat 1 1/2 inches of oil to 340°F and fry two chops at a time, turning once, until deep golden, 5 to 6 minutes total.
5. Check that the center reaches 145°F, then rest the cutlets on a rack for 3 minutes.
6. Slice into strips and serve with a mound of cabbage, lemon, rice and the sauce.

Notes