Japanese Tonkatsu

Using a sharp knife, score the fat cap of each cutlet at 1cm intervals — this prevents the cutlet from curling in the oil. If using thick loin chops, use a meat mallet or rolling pin to pound to an even 1.5–2cm thickness between two sheets of plastic wrap. Season both sides generously with salt and white pepper. Let the cutlets rest at room temperature for 15 minutes — a cold cutlet will drop the oil temperature and result in greasy, not crisp, breading.

Set up a three-stage breading station: flour in a shallow dish, beaten egg in a second, panko in a third. Dredge each cutlet in flour, shaking off every trace of excess — too much flour makes a gluey paste under the egg. Dip in egg, letting the excess drip off, then press firmly into the panko on both sides, gently pressing the crumbs in with your palm to ensure adhesion. The coating should be thick and even, not patchy.

Heat the oil in a heavy pot or wok to 170°C (340°F). Test with a panko crumb — it should sink, immediately sizzle, and rise to the surface within 3 seconds. Lower the cutlet in slowly, away from you, and fry for 3 minutes per side without touching. At 170°C the crust sets before the interior overcooks. Raise the temperature to 180°C (355°F) for the final 30 seconds to flash-crisp the exterior to a deep golden color. Drain on a wire rack — not paper towels, which trap steam and soften the crust.

Using a sharp knife, slice the tonkatsu crosswise into 2cm strips — the goal is to preserve the crust while revealing the interior. Serve immediately with tonkatsu sauce drizzled over or alongside, finely shredded fresh cabbage, and steamed Japanese short-grain rice. The crust will begin to soften within 10 minutes, so timing is essential.