Tonkatsu

Ingredients

• 2 pcs Pork Loin Chops
• 1 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 8 tbsp All Purpose Flour
• 1 pcs Eggs
• 1.5 cups Panko Breadcrumbs
• 600 ml Neutral Oil
• 0.5 pcs Green Cabbage
• 4 tbsp Tonkatsu Sauce
• 0.5 pcs Lemon
• 1 tsp Toasted Sesame Seeds

Method

1. Finely shred {green_cabbage} into thin ribbons, rinse in cold water for extra crispness, then drain very well so the slaw stays light and fresh.
2. Pat {pork_loin_chops} very dry with paper towels so the crust adheres well, then season both sides evenly with {kosher_salt} and {black_pepper}.
3. Set up a breading line with {all_purpose_flour}, beaten {eggs}, and {panko_breadcrumbs}. Coat {pork_loin_chops} lightly in flour, then egg, then panko, pressing gently for an even, airy crust without compacting it.
4. Heat {neutral_oil} in a deep skillet over medium heat until it reaches frying temperature and a breadcrumb sizzles steadily on contact.
5. Fry {pork_loin_chops} in the hot {neutral_oil} over medium heat without crowding the pan, turning once, until deeply golden, crisp, and cooked through. Transfer to a rack and rest briefly so the juices settle and the crust stays crisp.
6. Slice {pork_loin_chops} into strips and plate beside the crisp {green_cabbage}. Spoon over {tonkatsu_sauce}, finish with a squeeze of {lemon}, and scatter {toasted_sesame_seeds} on the cabbage for contrast.