Tonkatsu

Method

1. Pound the pork (or chicken) between two sheets of baking paper with a meat mallet or rolling pin until it's an even thickness, about 1.5 cm. For pork, snip the fat along the edge in a few places so it doesn't curl.
2. Mix the flour, salt and pepper in a shallow dish. Put the beaten egg and the panko in two more dishes.
3. Coat each piece in the seasoned flour and shake off the excess, dip it in the egg, then press it firmly into the panko on both sides.
4. Heat the oil in a deep frying pan or pot to 170°C (340°F).
5. Fry one or two pieces at a time for 3–4 minutes each side, until deep golden and cooked through.
6. Drain on a wire rack (not paper towel) so the underside stays crisp. Rest for a couple of minutes, then slice into strips.
7. Serve with rice, mustard, pickled ginger and tonkatsu sauce.