Katsu

Method

1. Pound the pork chops to an even thickness of about 1 cm, then season both sides with salt and pepper.
2. Set up a breading station by whisking the eggs in a shallow bowl and spreading the almond flour on a flat plate.
3. Dip each pork chop into the beaten egg, allowing any excess to drip off, then press firmly into the almond flour to coat both sides evenly.
4. Heat a generous layer of oil in a heavy skillet over medium-high heat until shimmering, then shallow-fry the breaded pork chops for 8 to 9 minutes per side until deep golden brown and cooked through to an internal temperature of 63°C.
5. Transfer the katsu to a wire rack or paper towels to drain for 2 to 3 minutes, then slice into strips using a sharp knife.
6. Finely shred the cabbage and arrange it as a bed on each plate, then place the sliced katsu on top.
7. Drizzle the tonkatsu sauce over the katsu just before serving.