Tonkatsu pork cutlets

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 2 pork loin cutlets, 100 g each and 1–1.3 cm thick
• 1/2 cup panko
• 1 egg and 1/2 tbsp oil
• 2 tbsp plain flour
• 1/4 tsp fine salt and 1/8 tsp pepper
• Approximately 720 ml frying oil
• 4 tbsp tonkatsu sauce
• 1/4 cabbage and 1 small cucumber

Step-by-step method

1. Shred cabbage and cucumber; set aside. Snip the fatty edges of the cutlets and season.
2. Beat egg with half a tablespoon of oil; prepare plates of flour and panko.
3. Coat pork with flour, egg and panko, pressing the crumbs on lightly.
4. Heat oil to 170°C and fry one cutlet at a time for about 1 minute per side. Transfer to a rack and rest for several minutes while frying the other.
5. Raise oil to 180°C and fry each cutlet again for about 30 seconds per side. Check for at least 63°C in the centre and rest for 3 minutes before slicing.
6. Drain on a rack, rest briefly and cut into strips; serve with vegetables and sauce.