Tonkatsu

Ingredients

For the cutlets

• 2 boneless pork loin chops, about 150 g each and 1.5 cm thick, with a thin fat cap
• 1/2 tsp fine sea salt and 1/2 tsp black pepper
• 40 g plain flour
• 1 large egg, beaten
• 60 g coarse panko breadcrumbs
• About 700 ml neutral oil, to deep-fry

To serve

• 1/4 small white cabbage, very finely shredded
• Tonkatsu sauce
• Cooked short-grain rice
• Lemon wedges (optional)

Method

1. Prepare the pork Cut through the connective tissue between the fat and meat in 4 or 5 places so the chop stays flat. Pat the meat dry and season both sides with the salt and pepper.
2. Coat Put the flour, egg and panko in three shallow dishes. Dip each chop in the flour, shaking off the excess, then the egg, then press it firmly into the panko on both sides so the crumbs stick.
3. Fry Heat the oil to 170°C in a deep heavy pan. Lower the chops in one at a time and fry for 3 to 4 minutes a side, until deep golden. The pork must be at least 70°C in the middle, with no pink and clear juices.
4. Rest and serve Lift out on to a wire rack and rest for 5 minutes. Slice into 2 cm strips, lay on the cabbage and serve with the sauce, rice and lemon.

Food safety

Deep-frying: use a deep, heavy pan filled no more than a third with oil, never leave it unattended, and never put wet food in hot oil. Let the oil cool completely before moving or straining it. Check that the pork is cooked through.