Crispy Tonkatsu

Cut pork loin crosswise into halves, and then into halves again so you have four 100g pieces.

Place each piece between 2 layers of plastic wrap or inside a plastic bag and pound out until about 1/8" (3mm) thick with a tenderizer or rolling pin.

Pour AP flour onto one of your plates and panko onto the other.

Whisk together eggs in the mixing bowl.

Preheat oil to 350°F/180°C in a high-walled pan.

Coat pork — one piece at a time — in flour, then egg, then panko. Then place it directly into the hot oil.

Flip repeatedly until evenly golden-brown.

Remove to a paper towel or drying rack to drain off the oil.

Sprinkle with salt while still hot.