Pork Tonkatsu

Instructions

1. 1

   In a food processor, crumble bread, pulsing a few seconds at a time. Set aside in a bowl.

2. 2

   On a work surface, lightly flatten each pork chop with a meat tenderizer. With a fork, prick meat several times on each side and cut through fat around chop a few times to prevent the slice from curving while cooking. Set aside on a plate. Season with salt and pepper.

3. 3

   Place flour in a shallow bowl and eggs in a second bowl.

4. 4

   Preheat oil in the deep fryer to 180 °C (350 °F). Line a baking sheet with paper towel.

5. 5

   Dredge chops in flour and shake to remove any excess. Dip in beaten eggs and let drain. Press into breadcrumbs to coat well. Set aside.

6. 6

   Fry 2 slices at a time in oil for about 4 minutes or until meat is cooked. Drain on the baking sheet. Cut into 2.5-cm (1-inch) thick slices. Serve immediately and drizzle meat with tonkatsu sauce. Serve with rice and thinly sliced green cabbage.