A delightful twist on the classic Tonkatsu, offering a crispy and flavorful experience.
Pound the pork chops to an even thickness of about 1/4 inch.
Pounding the meat ensures even cooking and tenderizes the pork.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Organizing your breading station in advance makes the process smoother.
Coat each pork chop in flour, dip into the beaten eggs, and then press into the panko breadcrumbs to coat thoroughly.
Press the breadcrumbs firmly onto the pork to ensure they adhere well.
Heat the vegetable oil in a frying pan over medium heat until it reaches 350°F.
Use a thermometer to monitor the oil temperature for consistent frying.
Fry the breaded pork chops in the hot oil for about 3 minutes per side, or until golden brown and cooked through.
Avoid overcrowding the pan to maintain the oil temperature.
Transfer the fried pork chops to a wire rack to drain excess oil.
Draining on a wire rack keeps the breading crispy.
Serve the pork cutlets on a bed of shredded cabbage and drizzle with tonkatsu sauce.
For a fresh touch, add a wedge of lemon on the side.
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