Tonkatsu 揚げトンカツ (deep-fried pork cutlet)

  • 4 slices pork loin or tenderloin, about 1.5 cm (1/2 in) thick and  115-180g (4-6 oz)
  • freshly ground black pepper
  • salt
  • flour
  • 2 eggs, lightly beaten
  • 2 cups fresh or dried bread crumbs
  • oil for deep-frying
  • shredded cabbage
  • lemon wedges (optional)
  • tonkatsu sauce

  1. In a few places slash the fat rimming one side of the loin cutlet to keep meat from curling when deep-fried. 
  2. Salt lightly then grind fresh pepper over both sides. 
  3. Dredge lightly in flour. Dip into beaten egg and then press into breadcrumbs.
  4. Bring about  8 cm (3 in) of oil to about 175°C (350° F) in a heavy-bottomed pot or deep-fryer. Lay 1 or 2 cutlets in the hot oil. Deep-fry till golden brown, about 5 to 7 minutes, turning them in the oil once or twice. Skim the oil periodically.
  5. Briefly drain cutlets on absorbent paper. Cut pork crosswise at 3/4-inch (2cm) intervals into bite-sized slices that are easy to manage with chopsticks. If you plan on eating tonkatsu with knife and fork, do not bother to cut it at this point.
To serve: Against a generous half-plateful of shredded cabbage, arrange cutlet slices as if cutlet was whole. Garnish with a wedge of lemon, if desired. The sauce may be poured from a small ewer into a small bowl to be used as a dip, or it may be poured over the cutlet and cabbage.