Tonkatsu

A. Ingredients (for 2 ppl):

- Pork (tender loin/fillet/pork chop): 2 pcs
- Flour
- Egg: 1
- Bread crumbs
- Deep-fry oil
- Salt

B. Preparations:

1. Let the pork sit at room temperature for 10 minutes. Nicely season both sides with salt and pepper. Press down the surface for better seasoning.

2. Break an egg in a wide bowl and beat it well. Put 50g of flour into a dish and 50g bread crumbs into another one.

3. Coat the pork well with flour and remove excessed flour. Dip the pork thoroughly in the egg, then quickly coat it with bread crumb. Remove excessed bread crumbs as well.

4. Put a pan with high edge on high heat and add oil. Make sure that the oil layer is deep enough to cover the whole pork.

5. When the oil reaches 170 Celsius degree (or you can drop a bit of egg to see if the egg is immediately cooked), carefully grab the pork and add it to the pan. One tip is to lay the pork away from you to avoid oil splash.

6. Use a spoon to baste the surface of the pork. After 3-4 minutes or when the bottom is golden, carefully flip the pork and continue basting until the other side is also golden.

7. Take the pork off the pan and remove excessed oil. It is ready to be served with rice and curry (you can find recipe for Japanese curry here)