Japanese crispy breaded pork cutlet

Steps

1. 1

   Lightly pound the pork cutlets if needed, then season with salt and pepper.

2. 2

   Bread each cutlet by coating it in flour, then beaten egg, then panko, pressing gently so the crumbs adhere well.

3. 3

   Heat the oil to 170-175°C / 340-350°F. Fry 1 or 2 cutlets at a time for 3 to 4 minutes per side, until deeply golden and just cooked through.

4. 4

   Drain on a rack or paper towels, then rest for 2 minutes so the crust stays crisp.

5. 5

   Slice into thick strips and serve with shredded cabbage, lemon wedges, and tonkatsu sauce.