Ingredients

Method

Season the pork cutlets with salt and pepper on both sides.

Dredge each cutlet in flour, shaking off any excess, then dip in the beaten eggs, and finally coat with panko breadcrumbs.

Heat the vegetable oil in a deep fryer or large saucepan to approximately 180°C.

Fry the breaded cutlets until golden brown and cooked through, about 5-7 minutes per side.

Drain on paper towels, then slice into strips.

Serve hot with tonkatsu sauce.

Please note: The temperature of the oil is crucial for achieving a crispy, non-greasy coating. If the oil isn't hot enough, the tonkatsu will absorb too much oil and become greasy. If the oil is too hot, the tonkatsu will brown too quickly before the pork is fully cooked. Using a kitchen thermometer can help ensure the oil is at the right temperature.