Tonkatsu

Yields 3-4 servings

Ingredients:

• Canola oil
• 1 lb pork loin cutlets
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko crumbs
• Shredded cabbage, for serving
• Tonkatsu sauce, for serving

Directions:

1. Heat 1/2-inch oil in a medium Dutch oven or in a medium saucepan to 300 degrees F.
2. Season the pork cutlets with salt and pepper, to taste.
3. One at a time, dredge cutlet in the flour, dip into the eggs, then dredge in the panko crumbs, pressing to coat.
4. Working in batches, add the cutlets to the hot oil 2 or 3 at a time and fry until evenly golden brown and crispy, about 3-4 minutes on each side.
5. Remove from the oil with a slotted spoon and transfer to a paper towel-lined plate; repeat to cook remaining cutlets.
6. Serve immediately on a bed of shredded cabbage with drizzled tonkatsu sauce.

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