How to Cook Tonkatsu (Japanese Fried Pork Cutlets)?
Tonkatsu, or pork cutlet, is a Japanese dish of pork filet that is breaded with panko and deep-fried. It is traditionally served with a dark, savory tonkatsu sauce and shredded green cabbage.
Pork tonkatsu is often found on the menus of Japanese restaurants and is also a very popular bento (boxed lunch) item. It is also a popular ingredient in katsu donburi (donburi is a one-dish meal of ingredients served over rice), which is tonkatsu served with cooked egg and a savory-sweet sauce. 
Here are several Tips for Making Tonkatsu:
1.Choosing pork chops— When you're pan-searing a pork chop you usually want a thick chop. For tonkatsu, thinner chops are best. If you find very thin pork chops you do not need to pound them, but chops around 1/2-inch thick benefit from being pounded thin. Doing so creates more surface area for a luxurious, crispy exterior.
2.Prevent curling— We recommend cutting 4 to 5 small slits around the edge of the pork chops to prevent the meat from curling. If the meat curls, it will not lay flat in the pan and therefore won't brown evenly.
3.Keep the oil temperature constant— It takes paying attention, but adjust the heat as needed to maintain an oil temperature of around 340 F. As soon as you add the chops to the oil, its temperature will drop. For this reason, it's fine to overshoot the oil temperature by 10 to 15 degrees at first, then adjust the heat as needed.
Ingredients
1.4 boneless pork chops, about 5 1/2 ounces each
2.3/4 teaspoon fine salt
3.1/4 teaspoon freshly ground black pepper
4.1 cup (120 grams) all-purpose flour
5.2 large eggs, beaten
6.2 cups (165 grams) panko
7.1 cup canola oil, for frying
8.1/4 head green cabbage, shredded (about 2 cups), for garnish
9.Store-bought or homemade tonkatsu sauce, for serving
10.Karashi (hot Japanese mustard), for serving, optional
Steps to Make It
1.Gather the ingredients.
2.Cut through the fat in several places along the edge of each 4 boneless pork chops (about 5 1/2 ounces each). Working with one pork chop at a time, place the chop in between two sheets of plastic wrap. Using a meat mallet, pound pork to a 1/4-inch thickness. Season with salt and pepper. Set aside.
3.Set up a breading station with 3 shallow dishes. Place 1 cup (120 grams) all-purpose flour in the first dish, 2 large eggs (beaten) in the second dish, and 2 cups (165 grams) panko in the third dish.
4.Coat each pork chop generously with flour, shaking any excess off. Dip pork into beaten egg. Coat pork chops with panko, pressing lightly to adhere and ensuring they are completely coated. Set aside on a platter.
5.In a large deep pan, such as a sauté pan or a large Dutch oven, heat the canola oil on medium-high heat until it registers 340 F on a frying thermometer. Deep-fry breaded pork, in batches if necessary, for 2 to 3 minutes undisturbed until golden brown. Adjust the heat as needed to maintain an oil temperature of 340 F.
6.Carefully turn pork over with tongs and fry until golden brown and a thermometer reaches at least 145 F, about 3 more. Remove pork from oil and drain on paper towels.
7.While pork rests, finely shred 1/4 head green cabbage and soak in a large bowl of ice-cold water. Drain the cabbage well.
8.Slice each tonkatsu crosswise into thin strips, transfer to plates, and drizzle with some of the tonkatsu sauce. Divide the cabbage between plates and serve the karashi on the side, if using.
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