This double fry method is perfect, any breaded crispy thing should adopt it.
1. Prepping the Pork
- Trim and Slice: Use pork shoulder or pork butt. Trim excess fat and cut into 1-inch thick slices.
- Pound and Tenderize: Pound the pork to 1/2-inch thickness to tenderize and break down connective tissues.
- Seasoning (Dry Brining): Salt and pepper the pork and let it rest in the fridge overnight to improve flavor and texture.
2. Breading the Cutlet
- Standard Breading: Dredge the pork in flour, dip into a beaten egg wash, and coat thoroughly with Panko breadcrumbs.
- Adhesion: Press the Panko firmly onto the meat, ensuring no gaps, then let it rest for 5 minutes.
3. Frying – Double Fry
- Double Fry:
- First fry: Fry at ~350°F-360°F for about 2 minutes to cook the meat and set the crust.
- Second fry: Fry at ~375°F for a few minutes until the Panko is golden brown and crispy.
- Drain: Always let the cutlet rest on a wire rack to maintain crunch.
4. Plating
- Slicing: Slice the cutlet at an angle.
- Serving: Serve with traditional shredded cabbage and Tonkatsu sauce mixed with a little Karashi (Japanese mustard) for a balanced, flavorful meal.
