This Tonkatsu looks pretty impressive, right? Actually it's surprisingly easy. Not much ingredients nor effort required. In just 30 minutes, you will get a restaurant quality dish.
If you like you tonkatsu crispier, double fry the pork in 180C hot oil for around 30 seconds each side after resting. If you plan to second fry it, you will need to shorten the first frying time a bit. Test the pork with a toothpick, if clear liquid comes out meaning it’s done.
Ingredients：
2 lean boneless pork loin chops (at least ½ inch thick)
a pinch of salt and pepper
1/4 cup all-purpose flour
1 egg (beaten)
1 cup panko (Japanese breadcrumbs)
olive oil (for deep frying)
cabbage (julienned)
Kewpie dressing (Japanese mayonnaise)
1/4 cup ketchup
1/4 cup Worcestershire sauce
2 tsp soy sauce
1 tsp sugar
Steps：
1. Mix all the ingredients in a bowl and set aside.
The Pork
1. Trim or slit fat on the edges of the pork chop (if any) so it won't curl up when frying.
2. Pound the pork with a meat pounder (or hit it with the back of a knife in crisscross pattern) to tenderise the meat.
3. Season with salt and pepper.
4. Heat oil in a fryer till 180C. You can drop a piece of panko into the oil to test. If it comes up to the oil surface right after it's dropped, it's hot enough.
5. Dredge the pork with flour, shake to remove excess. Then dip into egg, and evenly coat with bread crumbs.
6. Slowly drop the pork into the fryer. Fry until it floats or turns golden brown, about 3-6 minutes depending on its thickness, turning once or twice.
7. Rest the pork on a cooling rack for 2 -3 minutes. Then cut into stripes.
8. Drizzle Tonkatsu sauce. Serve with side cabbage and Kewpie dressing.
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