Tonkatsu

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut slits into the layer of fat around the pork loin.

Step 2

Tenderize with a meat pounder or with the back side of your knife.

Step 3

Season on both sides with salt, black pepper and garlic powder.

Step 4

Fill three shallow bowls with the flour, beaten eggs, and panko separately

Step 5

Evenly dredge the loin into the flour, eggs and then the panko. Ensure the entire surface area is coated at each step, Repeat for the remaining loins.

Step 6

Heat a neutral oil over medium heat (350 F). Check to see if the oil is hot enough by placing a wooden chopstick in the oil and look for bubbles. Carefully lower the cutlet away from you. Do not overcrowd the pan.

Step 7

Deep fry on each side for 2-3 minutes or evenly golden brown (or an internal temperature of 145 F).

Step 8

Remove and transfer pork to a wire rack or paper towel lined plate to rest for 5 minutes before slicing and serving. Repeat for remaining pieces of pork.

Step 9

In a small bowl, well combine the sauce ingredients. Serve with tonkatsu!