Tonkatsu

Method

1. Cut small slits along the fat edge of each chop so it stays flat. Season with salt and pepper.

2. Dredge each chop in flour, dip in egg, then coat firmly in panko.

3. Heat oil in a large skillet over medium heat to about 340°F (170°C).

4. Fry the chops 3 to 4 minutes per side until deep golden and cooked through.

5. Drain on a rack for a few minutes, then slice into strips.

6. Serve over shredded cabbage with tonkatsu sauce and rice.

• japanese
• crispy
• pork

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