Tonkatsu Recipe

• Cut pork loin into approx. ¾ inch or 2 cm (thicker than usual) slices. 1 ¾ Lbs (800 g) prok loin will yield 6 slices, 1 slice should be around 0.3 lb.

  Pound to flatten to about 1/4 inch. Then press back the meat with your hands to approximately the original thickness and form. Salt and pepper on both sides.
  
• Prepare 3 bowls – one with flour, one with beaten eggs and salt, one with panko breadcrumbs. Also prepare an empty plate for the breaded slices.
  
• Optional: Sprinkle some cold water on the panko breadcrumbs to make them slightly wet (only a little bit, it shouldn’t be too wet). This step is optional. I only do this to create a sensation of “fresh panko” since it’s pretty difficult to get fresh panko crumbs unless you live in Japan.
• Let's prep each pork chop: Dip first into the flour, then into the egg mixture, and finally into the bread crumbs. Press the pork gently against the bread crumbs to make sure the crumbs stick to the pork.
  
• In a pan, heat the oil to 350 F (180 C). Deep fry each side for 2-3 minutes until it’s golden brown. Take out the slices and place them on a wire rack or kitchen towel.