Crispy on the outside, juicy on the inside—savor tonkatsu perfection from Chef Rika's and an artisan chef in Tokyo. 1. Cut the connective tissue between the meat and fat. Sprinkle salt ...

Serve the pork with the tonkatsu sauce and raw the finely shredded Chinese cabbage and sliced spring onions.

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2. Put flour lightly on the pork. Dip the pork in beaten egg. Put panko on the pork and pat them well. 3. Deep fry the pork for a few min. Turn over the pork chops and fry for a few more minutes. 4.

Or, that you're not going to give it enough time and undercook the center of the cutlet. That fear is exacerbated when ...