Tonkatsu

Method

1. 1

   Snip through the band of fat around each chop in a few places so the cutlets fry flat, then season with salt and pepper.

   💡 Those little cuts stop the meat curling and lifting out of the oil.

2. 2

   Coat each chop in flour, then beaten egg, then press firmly into the panko so the crumbs stand up shaggy.

3. 3

   Heat the oil to 170°C in a deep pan — a crumb dropped in should fizz and rise straight away.

4. 4

   Fry the cutlets two at a time for 6–7 minutes, turning once, until deep golden and cooked to 63°C inside.

5. 5

   Rest the cutlets on a wire rack for 3 minutes so the crust stays crisp underneath.

   💡 A rack, never paper towels — steam trapped under the cutlet turns the crust soggy.

6. 6

   Slice crosswise into strips, reassemble on plates over a mound of shredded cabbage, and serve with tonkatsu sauce and lemon wedges.