Tonkatsu pork cutlets with quick katsu sauce

• 4 boneless pork loin chopsabout 150g each, 2cm thick
• 1 tsp fine sea salt
• ½ tsp black pepperfreshly ground
• 60 g all-purpose flour
• 2 large eggsbeaten
• 120 g panko breadcrumbs
• 250 ml neutral oilsuch as vegetable or canola, for shallow frying
• 250 g green cabbagevery finely shredded
• 2 tbs Worcestershire sauce
• 2 tbs ketchup
• 1 tbs soy sauce
• 1 tsp dijon mustard
• 1 tsp honey

1. 1

   Make the katsu sauce: in a small bowl, whisk together the Worcestershire sauce, ketchup, soy sauce, dijon mustard, and honey until smooth. Set aside — the flavors will meld while you cook.

   Tip: This riff on store-bought tonkatsu sauce has more punch. Taste it — want more tang? Add a tiny splash more Worcestershire.

2. 2

   Place each pork chop between two sheets of plastic wrap. Using a meat mallet (or the bottom of a heavy skillet), pound them to an even 1cm thickness. Season both sides with the salt and black pepper.

   Tip: Even thickness is the secret to perfectly crispy tonkatsu — thin spots burn while thick spots stay raw. Aim for uniform 1cm throughout.

3. 3

   Set up your breading station with three shallow bowls: flour in the first, beaten eggs in the second, and panko in the third. Dredge each cutlet in flour (shake off the excess), dip in egg (let the excess drip off), then press firmly into the panko on both sides, packing the crumbs on so they really adhere.

   Tip: Press the panko on with your palms — gentle pats won't cut it. The firmer you press, the crispier the crust. Use one hand for dry ingredients and the other for wet to avoid clumpy breading fingers.

4. 4

   Place a wire rack over a sheet pan and set it near the stove. Pour the neutral oil into the skillet to a depth of about 1.5cm. Heat over medium-high until the oil reaches 170-180°C (340-355°F) — test by dropping a pinch of panko into the oil; it should sizzle immediately and float to the surface.

   Tip: Don't skip the thermometer or panko test. Oil that's too cool makes greasy, soggy cutlets. Too hot and the crust burns before the pork cooks through.

5. 5

   Carefully lay 2 cutlets into the hot oil (don't crowd the pan). Fry without moving them for 3-4 minutes until the underside is deep golden brown. Flip once and fry the other side for another 2-3 minutes until equally golden and an instant-read thermometer inserted into the thickest part reads 63°C (145°F).

   Tip: Resist the urge to flip more than once — multiple flips knock off panko and lead to a patchy crust. Listen for a steady, vigorous sizzle the entire time.

6. 6

   Transfer the cooked cutlets to the wire rack and let them rest for 2 minutes while you fry the second batch at the same temperature. The wire rack keeps the bottom crust crispy — never rest fried food on paper towels.

   Tip: If the oil temperature dropped, let it come back up to 170°C before adding the second batch.

7. 7

   Slice each rested cutlet crosswise into 1.5cm strips (this is the classic tonkatsu presentation). Arrange the sliced cutlets on plates alongside a mound of the shredded cabbage. Drizzle the katsu sauce over the pork or serve it on the side for dipping.

   Tip: Use a sharp knife and cut with one confident motion — sawing will shatter the beautiful crust. The raw shredded cabbage is traditional and essential: its cool crunch balances the rich, crispy pork perfectly.

• skillet (30cm (12-inch))
• cutting board
• meat mallet
• instant-read thermometer
• wire rack
• sheet pan (half-sheet (18x13 inch))
• 3 shallow bowls or dishes

Per serving

Nutritional values are estimates only.