Tonkatsu (Japanese Fried Pork Cutlets)

Gather the ingredients.

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.

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 breadcrumbs in the third dish.

Coat each pork chop generously with flour, shaking any excess off.

Dip pork into beaten egg.

Coat pork chops with panko breadcrumbs, pressing lightly to adhere and ensuring they are completely coated. Set aside on a platter.

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.

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.

While pork rests, finely shred 1/4 head green cabbage and soak in a large bowl of ice-cold water.

Drain the cabbage well.

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.