Ingredients

For Tonkatsu:

• 2 slices of boneless pork loin or pork chops (pounded to ¾ inch thick; 5 oz each)
• 1 cup of Japanese panko breadcrumbs (see note below)
• ½ cup all-purpose flour
• 1 beaten egg
• Salt and pepper, to taste
• Vegetable oil for frying

For the Tonkatsu Sauce

• 4 tablespoons ketchup
• 2 ½ tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• ⅛ teaspoon garlic powder
• ⅛ teaspoon onion powder
• 1 ½ teaspoons sugar (optional)

Instructions

Make the Tonkatsu Sauce:

1. In a small bowl, combine the ketchup, Worcestershire sauce, soy sauce, and garlic and onion powders. Stir to combine.
2. Taste and add sugar if you prefer a sweeter sauce. Start with 1 ½ teaspoons for a mild sweetness (for a Bull-dog sauce-style flavor). Set the sauce aside.

Bread the Pork:

1. Prepare the pork: Use a sharp knife to make small slits along the white connective tissue around the edges of the pork loin or chop. This helps prevent the pork from curling up as it cooks. Flatten each piece to about ¾ inch thickness.
2. Set up three separate bowls: one with the flour, one with the beaten egg, and one with the panko breadcrumbs.
3. Season the pork with salt and pepper. First, coat the pork in flour, shaking off the excess. Next, dip it into the beaten egg, and then press it firmly into the panko breadcrumbs. For a thicker, crispier crust, mix 1 tablespoon of flour into the egg wash before dipping the pork.

Deep-fry the Pork Cutlets:

1. Heat oil in a large, heavy-duty pot or fryer, ensuring you have enough oil to fully submerge the pork cutlets. Heat the oil to 340°F over medium heat.
   • Tip: If you don’t have a thermometer, drop a few breadcrumbs into the oil. It’s ready when the breadcrumbs sizzle immediately.
2. Fry the pork cutlets: Carefully place one cutlet into the hot oil and deep-fry for 5 to 6 minutes per side, or until golden brown and crispy. The pork should be fully cooked inside.
3. Use a skimmer to remove any stray breadcrumbs from the oil and maintain the temperature. If frying multiple cutlets, work in batches to avoid lowering the oil temperature.

Serve:

1. Slice the tonkatsu into strips and serve with the prepared tonkatsu sauce, shredded cabbage, and a side of steamed rice. Enjoy!