The Japanese Pork We CAN'T Stop Eating

By Chef Billy Parisi · 30 min

Ingredients

Instructions

1. Make shallow cuts about ½ inch deep across the pork, roughly every ½ inch. Tenderize with a mallet or Jaccard until ½–¾ inch thick.
2. Pat the pork dry on all sides, place on a rack over a sheet tray and refrigerate uncovered.
3. Fill a 7–8 quart pot halfway with oil and heat to 350°F over medium to low heat, holding that temperature.
4. Put the flour and potato starch in one shallow dish, beaten eggs in a second, and the panko in a third.
5. Season both sides of each chop with salt and pepper, pressing the seasoning in.
6. Dredge each chop in the flour, coating all sides and shaking off the excess, then dip in the egg, then coat in panko, pressing it on and flipping to coat both sides. Repeat if needed.
7. Rest the breaded chops on a rack over a sheet tray at room temperature for 10–15 minutes so the panko sticks.
8. Fry 1 or 2 chops at a time at 350°F for about 2 minutes, or slightly less, per side, moving them gently at first so they do not stick.
9. Drain on a rack over a sheet tray.
10. Slice each cutlet into 1-inch pieces, fan them over 1 cup of shredded cabbage, pour the tonkatsu sauce over and serve with lemon wedges if desired.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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