Tonkatsu

Use a meat mallet or the back of a heavy pan to gently pound the cutlet to an even 2cm thickness. Snip the fat and connective tissue band around the edge of the cutlet at 2cm intervals — this prevents the cutlet from curling during frying. Season generously with salt and white pepper on both sides. Let sit at room temperature for 15 minutes.

Set up three shallow containers in sequence: flour, beaten egg, panko. Dredge the cutlet in flour, shaking off every trace of excess — a thick flour coating creates a gummy layer that prevents the panko from crisping properly. Dip in egg, letting excess drip for a full 5 seconds. Press firmly into the panko, turning and pressing again, building up thick, jagged layers. The more aggressively you press the panko, the more dramatic the crust.

Heat oil to 170°C (340°F) in a pot deep enough for the oil to come halfway up the cutlet. Test with a panko crumb — it should sink, bob, then sizzle immediately without browning in under 10 seconds. Lower the cutlet away from you and fry for 4 minutes per side without disturbing. The lower temperature (versus standard deep frying) allows heat to penetrate to the center before the crust over-browns.

Transfer to a wire rack and rest for 3 minutes — never paper towels, which trap steam and soften the crust from beneath. The carryover heat will bring the interior to a perfect 68°C. Slice into 2cm strips with a sharp knife using a single downward press — sawing shatters the crust. Serve immediately with tonkatsu sauce drizzled over or alongside for dipping, and finely shredded raw cabbage.