8 slices white sandwich bread, crust removed and broken into pieces

4 boneless pork chops, about 3/4-inch (2-cm) thick (see note)

1/4 cup (60 ml) cake flour

3 eggs, lightly beaten

Canola oil, for frying

Tonkatsu sauce, to taste (see recipe)

Salt and pepper

In a food processor, crumble bread, pulsing a few seconds at a time. Set aside in a bowl.

On a work surface, lightly flatten each pork chop with a meat tenderizer. With a fork, prick meat several times on each side and cut through fat around chop a few times to prevent the slice from curving while cooking. Set aside on a plate. Season with salt and pepper.

Place flour in a shallow bowl and eggs in a second bowl.

Preheat oil in the deep fryer to 180 °C (350 °F). Line a baking sheet with paper towel.

Dredge chops in flour and shake to remove any excess. Dip in beaten eggs and let drain. Press into breadcrumbs to coat well. Set aside.

Fry 2 slices at a time in oil for about 4 minutes or until meat is cooked. Drain on the baking sheet. Cut into 2.5-cm (1-inch) thick slices. Serve immediately and drizzle meat with tonkatsu sauce. Serve with rice and thinly sliced green cabbage.

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