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Ingredients
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Main Ingredients
For Serving
Method
Preparation
- 1
Prepare the Pork Loin
Start by trimming any excess fat from the pork loin. Then, cut the pork loin into 1-inch thick slices. Use a meat mallet to gently pound each slice to an even thickness, about 0.5 inch.
- 2
Season the Pork
Season both sides of each pork slice with salt and black pepper, ensuring the seasoning is evenly distributed.
Breading and Frying
- 3
Set up the Breading Station
In three separate shallow dishes, place the all-purpose flour, beaten eggs, and panko breadcrumbs in order. This will create a breading station.
- 4
Bread the Pork
Dredge each pork slice in flour, shaking off any excess. Next, dip it into the beaten eggs, allowing excess to drip off. Finally, coat the pork slice in panko breadcrumbs, pressing lightly to adhere.
- 5
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small piece of bread into the oil; it should sizzle immediately.
- 6
Fry the Pork
Carefully place the breaded pork slices into the hot oil, a few at a time, to avoid overcrowding. Fry each side for about 3-4 minutes or until golden brown and cooked through. Remove from the oil and drain on paper towels.
Assembly and Serving
- 7
Prepare the Serving Plate
On a serving plate, place a portion of cooked rice, followed by the fried tonkatsu. Add a generous amount of shredded cabbage next to the pork.
- 8
Garnish and Serve
Drizzle tonkatsu sauce over the pork, and add a side of pickled ginger. Serve hot and enjoy your Tonkatsu Plate!
