Deep-fried breaded pork cutlet recipe

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   To prepare the meat, make small cuts in several places so it keeps its shape when cooking.

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   Use a meat pounding mallet or the back of your knife to pound the meat on both sides.

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   Finish by seasoning with some salt and pepper before covering with the flour.

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   Beat the egg in a different bowl and dip the pork in it before covering with a generous amount of panko breadcrumbs.

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   Try to spread it evenly and press it firmly on the meat.

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   You can now heat the oil on medium heat up to approximately 170C.

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   If you're wondering which oil to use, sunflower, rapeseed or peanut oils are a good choice.

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   You can use a wok or a saucepan, just be careful to leave a few inches in the pan as the oil level will increase when you start deep-frying!

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   Don't worry if you don't have a thermometer, just drop a pinch of the panko breadcrumbs in the oil.

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    If it sizzles and fries, your oil is ready to use.

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    You can also check by putting your chopsticks in the oil, if you see a lot of bubbles then it is hot enough to start cooking.

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    Delicately slide your breaded pork cutlet in to the oil and allow it to cook for a few minutes before flipping it over.

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    Let the other side cook for a few more minutes until the whole tonkatsu turns a golden colour.

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    Place your tonkatsu on a paper towel to absorb the excess oil.

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    Meanwhile, mix the ingredients for the sauce in a bowl and spread the mix on your tonkatsu once you have cut it into thin slices.

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    Serve with cabbage or rice and enjoy!

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    For refreshments, we recommend a sapporo lager beer or a oolong tea served cold.

* Per serving · 4 servings · Values may vary.