Tokyo Style Tonkatsu (Fried Pork Cutlet)

Steps

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1. 1
   Place each pork chop in a plastic bag and pound it 8 to 10 times with a sauce pan until flattened to about 1 inch thick or slightly thinner.
   ▶ ≈0:32
2. 2
   Use a Jaccard meat tenderizer or fork to mechanically break down the proteins by puncturing the meat several times, being careful not to overwork it.
   ▶ ≈0:58
3. 3
   Season both sides of each chop with a small pinch of salt for a dry brine and refrigerate for 10 to 15 minutes.
   ▶ ≈1:33
4. 4
   Prepare the tonkatsu sauce by combining in a tall container: worcestershire (30g), soy sauce (10g), sesame oil (10g), oyster sauce (50g), molasses (50g), Dijon mustard (25g), onion powder (1g), garlic powder (1g), grated ginger (10g), and ketchup (125g). Blend with an immersion blender until smooth.
   ▶ ≈1:55
5. 5
   Finely shred green cabbage using a knife or mandoline.
   ▶ ≈2:55
6. 6
   Remove the pork chops from the refrigerator and pat dry with paper towels to remove excess brine.
   ▶ ≈3:16
7. 7
   Fill a large, shallow saucepan with 2 to 3 quarts of neutral high smoke point oil, filling it about 60% up the sides. Heat the oil to 325°F (162°C).
   ▶ ≈3:28
8. 8
   Set up the breading station with three separate areas: cornstarch on one plate, egg wash on another, and sifted Japanese panko on a third. Lightly spray the panko with water from a spray bottle until it resembles soft wood shavings, being careful not to make it wet.
   ▶ ≈4:53
9. 9
   Bread each chop by first coating it lightly in cornstarch and tapping off excess, then dipping in egg wash and flipping to coat evenly, then pressing into the panko on both sides to adhere as much as possible.
   ▶ ≈7:03
10. 10
    Lightly spray both sides of the breaded chop with water a couple of times, then dip back into the panko and toss to adhere more crumbs.
    ▶ ≈7:42
11. 11
    Carefully lower the breaded chop into the 325°F oil, cooking 1 to 2 at a time to ensure they have room to float without the breadcrumbs being disturbed. Maintain the oil temperature at 325°F.
    ▶ ≈7:55
12. 12
    Fry for about 90 seconds, then flip and cook for another 90 seconds to 1.5 minutes, until the internal temperature reaches 135°F (58°C) and the breadcrumbs are golden brown.
    ▶ ≈8:09
13. 13
    Place the cooked chop on a wire rack to drain. To preserve maximum crispiness, rest it propped up vertically so the juices drain away from the bottom rather than soaking through.
    ▶ ≈8:35
14. 14
    Slice the chop and plate it on top of the shredded green cabbage, drizzling with the housemade tonkatsu sauce.
    ▶ ≈9:09