Ingredients:

    2 pork cutlets (about 5 ounces each)

    Salt and pepper

    All-purpose flour

    2 eggs, beaten

    Panko breadcrumbs

    Oil for frying

Tonkatsu Sauce:

    3 tablespoons Worcestershire sauce

    2 tablespoons ketchup

    1 tablespoon honey

    1 tablespoon rice vinegar

    1/2 teaspoon ground ginger

    1/4 teaspoon garlic powder

    1/4 teaspoon salt

    1/4 teaspoon pepper

Instructions:

Tonkatsu:

    Pounding the meat: Place the pork cutlets between two pieces of plastic wrap. Gently pound the cutlets with a meat mallet until they are about 1/2 inch thick. Be careful not to tear the meat.

    Seasoning: Season the cutlets with salt and pepper on both sides.            

    Breading: In the third bowl, place the panko breadcrumbs. Dredge the cutlets in the flour, then the egg, and then the panko breadcrumbs. Make sure to coat all sides evenly.

    Frying: Heat oil in a frying pan over medium heat. When the oil is hot (about 375°F), carefully place the breaded cutlets in the oil. Fry for about 3-4 minutes per side, or until the breading is golden brown and crispy.

    Draining: Remove the cutlets from the oil and place them on paper towels to drain.

    Serving: Serve the tonkatsu hot with rice, tonkatsu sauce, and shredded cabbage.

Tonkatsu Sauce:

    Combine the ingredients in a bowl.

    Store the tonkatsu sauce in the refrigerator and consume within 2 weeks.

Tips:

    Be careful not to tear the meat when pounding the cutlets.

    You can use fine breadcrumbs instead of panko breadcrumbs for the breading.

    The oil temperature is important for frying. If the oil is not hot enough, the breading will not be crispy. If the oil is too hot, the breading will burn before the meat is cooked through.

    You can serve tonkatsu with other side dishes, such as french fries, salad, or vegetables.

Enjoy!