Tonkatsu pork chops
- Lightly salt the meat, then place between 2 pieces of plastic wrap.
- Pound lightly but evenly with a meat mallet or rolling pin to spread them out a little.
- Remove the paper and sprinkle generously with flour to coat, shaking off the excess.
- Beat the eggs in a shallow bowl and place the panko crumbs on a plate.
- Dip each chop or cutlet into the egg, then dredge in the panko crumbs.
- Place the crumbed pork pieces on a dinner plate and cover with plastic wrap until needed.
- They can be refrigerated overnight, then brought back to room temperature before cooking.
- Heat the oil in a large frying pan over a medium heat.
- Once the oil is sizzling, fry the cutlets until golden brown – about 2-3 minutes per side.
- They should be slightly pink in the middle, but they can be cooked longer if you prefer.
- Serve with finely sliced raw cabbage dressed with a citrusy dressing and store-bought tonkatsu sauce or a savoury chutney.