I made the recipe as it stated except I used olive oil. I thought it was very easy to make, the crunch was great, the taste ok - bland for me, but better once dipped in a spiced peanut sauce (the stores did not have the sauce mentioned). I think it would probably be best if more spice were added to the cutlet before dredging. I read that authentic variations on tonkatsu include sandwiching an ingredient like cheese or shiso leaf between the meat, and then breading and frying; In Waseda, Tokyo, a restaurant serves a tonkatsu with a bar of chocolate sandwiched inside. Authentic recipes also call for all purpose flour dredging before dredging in the egg and panko. That makes sense to me because the panko is thick and dipping it twice (as the recipe here calls for) makes it too thick really - especially if you let it sit for a few minutes as the recipe calls for and if too thick, it will fall off the chop after cooked. If you are new to cooking, I would start out with your thickest chop and cut it open before removing from heat to make sure it is done because cook time will vary - pork and eggs are not things you want undercooked. I doubt I will make this again.
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I made the recipe as it stated except I used olive oil. I thought it was very easy to make,...