Prepare the Pork: Trim any excess fat from the pork cutlets. Make a few shallow cuts along the edges to prevent curling during frying. Season both sides generously with salt and pepper.
Set Up Your Breading Station: You’ll need three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Bread the Pork: Dredge each pork cutlet first in flour, ensuring it’s fully coated and shaking off any excess. Then, dip it into the beaten eggs, letting any excess drip off. Finally, press the cutlet firmly into the panko breadcrumbs, making sure every surface is covered.Drain and Serve: Remove the tonkatsu from the oil and place it on a wire rack set over a baking sheet to drain excess oil. This helps maintain its crispiness.
Fry to Golden Perfection: Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully place the breaded cutlets into the hot oil, being careful not to overcrowd the pot. Fry for about 3-4 minutes per side, or until golden brown and cooked through.
