Tonkatsu = "ton" (pork) + "katsu" (cutlet). This crispy motherfucker is the best curry topper in the game (or great on a sandwich).
Yield4× 100g cutlets
TimeAbout 30 minutes total (15 minutes active)
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.