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1
Score the boundary between the fat cap and the lean meat on each cutlet at 1 cm intervals across the full length. This prevents the fat layer from contracting and curling the cutlet during frying. The scored line should be visible but not cut through to the lean flesh.
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2
Set out three wide shallow vessels in sequence: plain flour in the first, beaten egg wash in the second, panko in the third. Pass each cutlet through flour (shake off any excess), then egg wash (allow the excess to drip), then press firmly into the panko on both sides and along the edges, ensuring a complete, even coat. The panko should adhere without bare patches.
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3
Pour oil into a deep, heavy vessel to a depth sufficient for full immersion. Bring to 160–170°C, confirmed by thermometer. This is where the dish lives or dies: temperature below 160°C produces a greasy, sodden crust; temperature above 180°C burns the panko exterior before the thick interior has cooked through. Lower the cutlets carefully and fry, turning once, until the panko is an even, deep golden amber and the crust sounds hollow when tapped — approximately 6–8 minutes depending on exact thickness.
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4
Lift the cutlets and rest them on a rack for several minutes before slicing. Do not cut immediately: resting allows internal steam to stabilise and the moisture of the interior to be retained. The crust should remain rigid and separate cleanly from the pork beneath when pressed.
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5
Slice each rested cutlet into strips of even width, suitable for chopstick service. Arrange on the plate beside a portion of finely shredded raw cabbage, a measure of tonkatsu sauce, and a small amount of karashi. The cabbage should be cold, raw, and freshly shredded.