Tonkatsu with Fresh Panko and Cabbage

Steps

1. 1

   Pat the pork dry. Season both sides evenly with the kosher salt, place the cutlets on a rack or plate, cover, and refrigerate for several hours to dry-brine. If using thick loin chops, gently pound them to an even thickness without tearing the meat.

2. 2

   Remove the crusts from the bread, wrap the bread airtight, and freeze it until firm, at least 1 hour. Do not freeze the bread uncovered, because moisture loss will make the crumbs too dry.

   Start 1-hour timer
3. 3

   Working in small batches, fill a food processor no more than one-quarter full with the frozen bread. Pulse until the bread becomes coarse, fluffy crumbs. Repeat with the remaining bread; do not process it into a fine powder.

4. 4

   Spread the fresh panko on a tray and allow it to thaw slightly while you prepare the pork. Set up three shallow dishes: one with the flour, one with the beaten eggs, and one with the fresh panko.

5. 5

   Pat the dry-brined pork dry again. Dredge each cutlet in flour, turning to coat all surfaces, and shake off the excess.

6. 6

   Dip each floured cutlet into the beaten egg, turning so the egg covers it completely. Let excess egg drip back into the dish.

7. 7

   Press each cutlet into the fresh panko, turning and gently pressing the crumbs onto every surface. Set the breaded cutlets aside for several minutes so the coating adheres.

8. 8

   Pour the oil into a heavy Dutch oven or deep skillet and heat it to about 350°F (180 °C) (175°C (350 °F)). Use enough oil for the cutlets to float freely without touching the bottom.

9. 9

   Add the breaded cutlets without crowding the pan. Fry, turning once or twice, until the coating is evenly golden and crisp and the pork reaches 145°F (63 °C) (63°C (145 °F)) in the center, about 4 to 6 minutes total depending on thickness.

   Start 6-minute timer
10. 10

    Transfer the tonkatsu to a wire rack set over a tray to drain. Between batches, skim floating panko from the oil so it does not scorch; adjust the heat to keep the oil near 350°F (180 °C).

11. 11

    Slice the cutlets into strips. Arrange them with the thinly sliced cabbage, spoon or drizzle tonkatsu sauce over the pork or serve it alongside, and add lemon wedges if desired.