Classic Japanese Tonkatsu (Crispy Deep-Fried Pork Cutlet)

Place 4 boneless pork loin chops (about 1 inch thick) on a cutting board. Using the tip of a knife, make small cuts all over the surface of both sides of the meat to tenderize it and prevent it from curling while frying.

Sprinkle 0.5 tsp salt and 0.25 tsp black pepper evenly over one side of the 4 pork loin chops, then flip them over and season the other side identically until evenly coated.

Coat each seasoned pork chop in 0.5 cup all-purpose flour and gently pat off any excess flour so only a thin layer remains. Next, dip into 2 beaten eggs to cover completely. Finally, transfer to 1 cup panko bread crumbs and press firmly on both sides until fully coated with a thick crispy panko crust.

Heat 3 cups canola oil in a deep skillet to 350°F (175°C). Gently drop 2 breaded pork chops into the hot oil. Deep-fry over medium heat for 5 to 8 minutes total, turning once or twice, until the coating turns deep golden brown and the meat floats to the surface of the oil.

Carefully remove the golden brown tonkatsu from the hot oil using long chopsticks and place them on a wire cooling rack. Allow to rest for 60 seconds so excess oil drains away and residual heat finishes cooking the interior.

Transfer the rested tonkatsu cutlets to a cutting board and slice each into 5 to 6 thick strips. Place the sliced tonkatsu onto a serving plate alongside 2 cups shredded cabbage, then pour 4 tbsp tonkatsu sauce over the crisp cutlet strips before serving.