Serves 4
Ready in 40 minutes
4 slices of boneless pork loin (3 cm thick each)
100 gr flour
2 eggs
200 gr panko breadcrumbs
1 small cabbage
Frying oil
Slice finely the cabbage and put it in a bowl, cover it with very cold water (add ice cubes if necessary). Leave it in the water until serving. The meat has to be room temperature. Cut the border of each slice as shown in picture. And cut a diagonal pattern on both side of the meat.
Sprinkle the meat with salt, then coat it with flour, then with eggs (lughtly beaten with a tbs of oil) and at last into the panko breadcrumbs.
Bring the frying oil to 180° C (and keep it steady on this temperature).
Plunge the tonkatsu into the hot frying oil and deep fry for one minute flip and deep fry for a further minute. Drain from the oil and set aside (positioned on the side or on a rack) for 4 minutes. The heat absorbed will continue gently the cooking process leaving the meat soft and juicy.
Meanwhile repeat the process for the other cutlets.
After 4 minutes, fry the cutlet once again for 1 minute per side. Drain from the oil and set aside (positioned on the side or on a rack) for further 3 minutes.
Cut into slices (1 cm and a half approx each), and serve hot with the drained cabbage as a side.
Serve with Tnaktsu Sauce or simple sea salt.