A true sign I’m turning into a true American home cook: I’m deep frying!! Except I’m making Japanese pork loin. lol
If I’m making Japanese food, without fail I consult justonecookbook.com. She writes detailed precise recipes, includes invaluable tips, and takes beautiful photos. I think I used smaller panko crumbs so the breading came out flatter, but the color was great and the pork was so tasty.
- 4 pork loin chops, boneless, about 1/2” thick. Cut off extra fat and slit connective tissue, pound to tenderize, season with kosher salt and fresh ground pepper.
- Dredge in 1/2 cup flour (1/4 cup might be enough), knock off excess flour. Dip in 2 eggs + 1 tbsp oil. Dredge in 1 cup panko, pressing in crumbs.
- In oil at 350 F (if panko crumb immediately floats), without crowding, fry for 1 minute each side. Rest standing up for 4 minutes, letting excess oil drip off.
- Fry for 30 seconds each side. Rest for 2 minutes.
- Cut into strips by cutting straight down, not sawing.
- Serve with tonkatsu sauce or curry on raw shredded cabbage with rice.