Tonkatsu

Preparing the Pork Chops

Season the pork chops with salt and pepper on both sides.

Dredge each pork chop in flour, shaking off any excess.

Dip the floured pork chops into the beaten eggs, ensuring they are fully coated.

Press the pork chops into the panko breadcrumbs, coating them evenly on both sides. Press the breadcrumbs gently to adhere.

Frying the Tonkatsu

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.

Once the oil is hot, carefully add the breaded pork chops to the skillet. Fry for about 4-5 minutes on each side, or until golden brown and cooked through.

Use a slotted spoon or tongs to remove the tonkatsu from the oil and place them on a paper towel-lined plate to drain any excess oil.

Serving

Slice the tonkatsu into strips and serve hot.

Drizzle with tonkatsu sauce or serve the sauce on the side for dipping.

Garnish with shredded cabbage and lemon wedges.