Japanese Tonkatsu

Pat the pork cutlets dry thoroughly with paper towels. Make several shallow cuts (about 0.5 cm deep) along the edges of the cutlets to prevent them from curling during frying. Using the back of a knife or a meat mallet, gently pound the cutlets to an even thickness of about 1 cm (0.4 inch). Season both sides generously with salt and freshly ground black pepper.

Prepare three shallow dishes or trays. In the first, place the all-purpose flour. In the second, pour the beaten eggs. In the third, spread out the Panko breadcrumbs.

Working with one cutlet at a time, first dredge it lightly in the flour, shaking off any excess. Next, dip it into the beaten egg, ensuring it's fully coated, letting any excess drip off. Finally, press the cutlet firmly into the Panko breadcrumbs, ensuring every surface is completely covered. Gently pat the panko onto the pork to make sure it adheres well. Repeat for all cutlets.

Pour the vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 5-7 cm (2-3 inches). Heat the oil over medium-high heat to 170°C-175°C (340°F-350°F). You can test the oil by dropping a pinch of panko; it should sizzle immediately and turn golden in about 30 seconds.

Carefully lower 1-2 cutlets into the hot oil, depending on the size of your pot, ensuring not to overcrowd. Fry for 3-4 minutes per side, or until deeply golden brown and cooked through. The internal temperature should reach 63°C (145°F). Adjust heat as necessary to maintain a consistent oil temperature. Remove the fried cutlets and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining cutlets.

Let the Tonkatsu rest on the wire rack for 2-3 minutes. This allows the juices to redistribute, ensuring a tender cutlet. Using a sharp knife, slice each Tonkatsu cutlet into 1-inch wide strips. This makes it easier to eat with chopsticks.

Arrange the sliced Tonkatsu on individual plates alongside a generous mound of finely shredded cabbage, a serving of steamed white rice, and a lemon wedge. Drizzle Tonkatsu sauce over the pork or serve it on the side for dipping. Serve immediately and enjoy the crispy, juicy goodness!