1. Prepare the Pork:
- Lightly pound the pork chops with a meat mallet to tenderize them. Season both sides with salt and pepper.
2. Coat the Pork:
- Dredge each pork chop in flour, shaking off the excess. Dip them into the beaten egg, then coat them thoroughly with panko breadcrumbs. Press the panko gently onto the pork to ensure an even coating.
3. Fry the Pork:
- Heat about 1/2 inch of oil in a skillet over medium heat. Once the oil reaches 350°F (175°C), carefully place the breaded pork chops in the skillet. Fry for about 4-5 minutes on each side, or until golden brown and crispy. The internal temperature should reach 145°F (63°C).
4. Drain and Rest:
- Transfer the fried pork chops to a paper towel-lined plate to drain excess oil. Let them rest for a few minutes before slicing.
5. Make the Tonkatsu Sauce:
- In a small bowl, mix together ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard until smooth.
6. Serve:
- Slice the pork cutlets into strips and serve with shredded cabbage and tonkatsu sauce drizzled on top or on the side for dipping. Enjoy with steamed rice for a complete meal!
Tips:
- Panko Breadcrumbs: These are crucial for the crispy texture. Regular breadcrumbs won’t give you the same crunch.
- Oil Temperature: Keep an eye on the oil temperature. If it’s too low, the tonkatsu will absorb too much oil; if it’s too high, the outside will burn before the inside is cooked.
This classic dish is easy to make and always satisfying, perfect for when you’re craving something crispy and savory!