How to Tonkatsu Perfectly

After many tries, finally found a Tonkatsu (aka Japanese pork Wiener Schnitzel) that works for me.  The key is adding a table spoon of oil to the egg wash, and frying it twice at different temperatures.

1. Pork tenderloin, cut 1 1/4 inch thick pieces. Most recipes call for pork chops, but using tenderloin here since I had some on hand.
2. Use back of kitchen knife or tenderizer and flatten out pork to size of your hand.  Around 4X4in ish size and ~1/4 in thick depending on how big the original tenderloin is and how thick you cut the pieces.
3. Sprinkle salt and pepper on both sides.
4. Lightly dredge it in plenty of flour, make sure it is all covered, pat out an excess.
5. Beaten eggs with 1 tea spoon of oil added to make egg wash.  Coat the pork pieces in it. 1 Egg will coat ~5 pieces.
6. Panko it gently, don’t press into it.  Make sure it is covered.
7. Fry for 3 minutes in 300 degree oil to cook the meat.
8. Take it out and let it rest for a couple of minutes.
9. Turn up the temperature, fry again in 355 degrees about a minute or until golden brown. The 2nd frying makes it really crispy.
10. Enjoy!

I used the Waring DF55 home fryer with corn oil for this recipe.  I do have some refined olive oil that I will try next time to see if it makes a difference in taste since 355 is well below smoking point for both oils.

Twice fried on top of the cooling rack, 1st time fried bottom.

Finally got to eat.