Deep-fried Pork Fillet known as Tonkatsu in Japan. It is a popular dish in Japan, and consists of a breaded, deep-fried pork cutlet one to two centimeters thick and sliced into bite-sized pieces, generally served with a heap of very finely shredded white cabbage and miso soup. Either a pork fillet (ヒレ, hire) or pork loin (ロース, rōsu) cut may be used; the meat is usually salted, peppered and dipped in a mixture of flour, beaten egg and panko (Japanese breadcrumbs) before being deep fried.
1 white cabbage
4 pork loin chops or cutlets, boned plain (all-purpose) flour, to dust vegetable oil, for deep-frying
2 large eggs, beaten
50g/20z/1cup dried white breadcrumbs salt and ready-ground mixed pepper
1.Quarter the cabbage and remove the central core. Slice the wedges very finely with a vegetable slicer or a sharp knife
2.Make a few deep cuts horizontally across the fat of the meat. This prevents the meat curling up while cooking. Rub a little salt and pepper into the meat and dust with the flour, then shake off any excess.
3.Heat the oil in a deep-fryer or a large pan to 180℃/350℉.
4.Dip the meat in the beaten eggs, then coat with breadcrumbs. Deep-fry 2 pieces at a time for 8-10 minutes, or until golden brown. Drain on a wire rack or on kitchen paper. Repeat until all the pieces of pork are deep-fried.
5.Heap the cabbage on four individual serving plates. Cut the pork crossways into 2cm / 3/4in thick strips and arrange them to your liking on the cabbage, and serve immediately.