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1
Pat each cutlet completely dry with paper towel. Season both sides with salt and white pepper. Score the fat cap at 1 cm intervals down to the meat to prevent the cutlet curling in the oil. The surface must be dry before any flour is applied — moisture causes the flour to ball rather than coat evenly. The cure for an uneven crust is always here, at this first step. The surface should feel tacky but not damp to the touch.
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2
Set out three shallow trays in sequence: flour, beaten egg wash, panko. Dredge each cutlet through the flour, shaking off every trace of excess so only a thin, even film remains. Pass it through the egg wash, allowing the excess to drip fully. Lay it in the panko and press the crumbs on with flat hands — a light, even press that adheres the crumbs without compacting them. Compacting eliminates the air pockets that produce the characteristic crust. The coated surface should appear rough and open-textured, not dense or smooth.
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3
This is where the dish lives or dies. Heat the oil in a deep, heavy pot to 160 °C. Lower the cutlets in without crowding — fry in batches if necessary. Maintain the temperature at 160 °C throughout and fry for 6–8 minutes. The cutlets will appear pale gold and the oil will bubble steadily around them. Remove and transfer to a wire rack; do not drain on paper. Rest for 5 minutes. This first fry cooks the pork through; the internal meat will be just set and the crust still soft — that is correct and expected at this stage.
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4
Raise the oil temperature to 190 °C. Return the rested cutlets to the oil for exactly 90 seconds. The crust will deepen rapidly to a rich amber-gold and the sound of frying will shift to a faster, sharper crackle as surface moisture is expelled. This second fry drives steam out of the crust and sets its final structure. Remove, return to the rack, and rest for 3–5 minutes before cutting — the juices redistribute during this rest. The crust should sound audibly hollow when tapped lightly with a finger.
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5
Cut each cutlet into 2 cm strips without separating them, using a single pressing motion of a sharp knife rather than a sawing action. Arrange on a plate beside a mound of finely shredded raw white cabbage. Serve tonkatsu sauce alongside. The cabbage is a structural component of the dish — its freshness and crunch are designed to refresh the palate between bites of rich fried pork.