STEP 1
Remove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness – you can do this using a meat tenderiser or a rolling pin.
Once bashed, use your hands to reshape the meat to its original shape and thickness – this step will ensure the meat is as succulent as possible.
STEP 2
Put the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls.
Season the meat, then dip first in the flour, followed by the eggs, then the breadcrumbs.
STEP 3
In a large frying or sauté pan, add enough oil to come 2cm up the side of the pan.
Heat the oil to 180C – if you don’t have a thermometer, drop a bit of panko into the oil and if it sinks a little then starts to fry, the oil is ready.
Add two pork chops and cook for 1 min 30 secs on each side, then remove and leave to rest on a wire rack for 5 mins.
Repeat with the remaining pork chops.
STEP 4
While the pork is resting, make the sauce by whisking the ingredients together, adding a splash of water if it’s particularly thick.
Slice the tonkatsu and serve drizzled with the sauce.
