Crunchy Pork Tonkatsu

Instructions

1. Remove the rind and bone from the pork chop.
2. Tenderize the meat using the back of a knife.
3. Season the meat with salt and pepper.
4. Coat the meat completely in flour.
5. Beat the eggs in a bowl.
6. Dip the flour-coated meat in the beaten eggs.
7. Coat the meat with panko or Japanese breadcrumbs, ensuring full coverage.
8. Press lightly on the breadcrumbs to adhere them to the meat.
9. Heat enough oil in a pan to submerge one side of the meat.
10. Drop the breaded meat into the hot oil and fry until golden brown on both sides.
11. Drain the cooked tonkatsu on a strainer or wire rack to allow air flow.
12. In a bowl, combine ketchup, oyster sauce, Worcestershire sauce, sugar, and salt to make the sauce.
13. Optional: Toast sesame seeds, grind them, and mix with the sauce.
14. Shred cabbage.
15. Slice the tonkatsu and serve with the sauce and shredded cabbage.