I do not own these recipes I just found them online, just as close as I can with them. Just want to share may be slightly different from the show. Sorry.
Ingredients 4 boneless pork chops or pork loins Kosher salt, to taste Freshly ground black pepper, to taste 1 cup all-purpose flour 1 large egg, beaten 1/2 cup panko breadcrumbs 1 cup canola oil, for frying 1/4 head green cabbage, shredded, for garnish Tonkatsu sauce, for garnish Karashi (hot Japanese mustard), optional
Steps to Make It HIDE IMAGES Gather the ingredients.
Cut the edge of the pork chops in several places. Season with salt and pepper.
Set up a breading station with 3 shallow dishes. Place flour in the first dish, lightly beaten egg in the second dish, and panko breadcrumbs in the third dish.
Coat each pork chop generously with flour, shaking any excess off.
Dip pork into beaten egg.
Coat pork with panko breadcrumbs and set aside on a platter.
In a deep pan, heat the canola oil to around 340 F as measured on a frying thermometer.
Deep-fry breaded pork for 5 to 6 minutes.
Turn pork over and fry about 5 more minutes or until cooked through and browned.
Remove pork from oil and drain on paper towels.
While pork is resting, finely shred green cabbage and soak in ice-cold water.
Drain shredded cabbage well.
Cut each tonkatsu lengthwise into small pieces and serve on plates with a side of the shredded cabbage. Drizzle some of the tonkatsu sauce over tonkatsu before eating. Serve karashi (hot Japanese mustard) on the side if you prefer. Enjoy
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