Tonkatsu (Deep Fried Pork Cutlet)

• Boneless pork loin chops
• All Purpose Flour
• 1 Egg
• Salt and Pepper
• Vegetable Oil
• Katsu Sauce*
• Panko* (Japanese dried, shaved breadcrumbs)
• 1 Lemon (optional)
• Karashi* (Japanese hot mustard; optional)
• Shredded cabbage (optional)

1. Make incisions along the fibers of the meat, and tenderize and pound into about 1/2 inch thickness, and add a little salt and pepper to the meat.
2. Begin heating a generous amount of oil in a pan for deep-frying.
3. Then, prepare three bowls that are shallow or accesible enough to allow you to dip the meat into, and add flour in one, mix an egg in the other, and pour panko in the last.
4. Coat the meat in the flour first, than dip in egg, than cover in panko and into pan once oil is ready. The breading around tonkatsu should be a golden brown; that usually being a sign of readiness. Place ready pieces on a rack to allow excess oil to drain and than slice vertically and pour desired amount of katsu sauce over cutlets. Serve with steamed rice.
5. *Feel free to squeeze a little lemon juice over cutlets and/or dip in karashi. If serving with cabbage, shred cabbage and soak in cold water, and drain well.

pork loin chops, flour, egg, salt, vegetable oil, lemon, karashi, cabbage

Taken from www.epicurious.com/recipes/member/views/tonkatsu-deep-fried-pork-cutlet-1222865 (may not work)