Tonkatsu

Ingredients (per 1 serving)

• 1 lean pork loin chop (1/2-inch thick)
• Salt and pepper, to taste
• 1/2 egg + 1/2 tsp. oil + 1 Tbsp. water (for egg coating)
• Flour
• 1/3 cup panko crumbs (fresh or "nama" panko preferred, but you can also spray dry panko with water and let sit for 15 minutes)
• Oil for deep frying
• Tonkatsu sauce (optional)
• Shredded cabbage (optional)

Directions

1. Remove extra fat from the pork chop and make a couple of slits on the connective tissue between the meat and fat. This prevents the meat from curling during frying (since meat and fat have different elasticity and therefore expand/shrink at different rates).
2. Pound meat with a meat tenderizer or a rolling pin. You can also use the back of a knife to crisscross the surface of the meat.
3. Season the meat with salt and pepper
4. In a large bowl or plate, whisk together the egg coating ingredients.
5. Dredge the pork chop in flour and remove excess flour.
6. Dip in egg mixture
7. Dredge in the panko crumbs. Remove excess panko, and press the crumbs into the meat so that they stick well.
8. Heat oil in a wok (or enamel-coated Dutch oven or other deep fryer or large pot) over medium high heat and wait until oil reaches 340 degrees Fahrenheit. If you don’t have a thermometer, stick a chopstick in the oil and see if tiny bubbles start to appear around the tip of the chopstick. Alternatively, you can drop one piece of panko into the oil, and if it sinks down to the middle of oil and comes right up, then that’s around 340 as well. When the oil reaches to that temperature, gently lower Tonkatsu into the oil. Keep watching the oil’s temperature and make sure it doesn’t go over 340F or else it will burn.
9. Deep fry the tonkatsu for 1-2 minutes on each side, or until golden brown. (Fry for more or less time depending on how thick your pork chop is.)
10. Remove tonkatsu from oil and let drain on wire rack (or paper towels) for 4 minutes. Do not cut while it rests, otherwise you will lose the juices. Meanwhile, remove crumbs and clean oil from the fryer with a mesh strainer.
11. Cut the tonkatsu into 6 pieces. Use a large knife and press straight down so the breading is not disturbed. Transfer to a plate and serve with cabbage and sauce immediately.

Notes:

• You can store tonkatsu after it's completely cooled in an airtight container in the fridge for 2-3 days or in the freezer for up to 3 weeks. Reheat in the oven or toaster oven before serving.