Omukatsu

Pat the pork loin dry, then make shallow cuts into the fat layer to prevent curling. Pound the pork loin evenly to about 1 cm thickness. Season both sides with 3g of salt and all of the black pepper.

Prepare a breading station: one plate with all-purpose flour, one shallow bowl with 100g of beaten egg, and another plate with panko breadcrumbs. Dredge each piece of pork loin in all-purpose flour, shaking off excess, then dip in beaten egg, ensuring full coverage, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.

Heat 1000g of vegetable oil in a deep pot to 170°C. Carefully lower the breaded pork loin cutlets into the hot vegetable oil and deep-fry for 4-5 minutes per side, or until golden brown and cooked through. Remove the tonkatsu from the oil and place on a wire rack to drain excess oil. Let rest for a few minutes, then slice each tonkatsu into 1.5 cm wide strips.