Tonkatsu Platter

Pat dry 4 boneless pork chops

Fold cling film around each cutlet and gently pound them

Beat 2 eggs and pour them into a wide vessel

Dredge each cutlet in 6 tbsp of all-purpose flour. Pat off any excess flour

Coat each cutlet in the egg and dip them in 100 g of panko

Fill a tall frying pan halfway up with vegetable oil. Bring to 171 °C over medium heat

Fry the cutlets until they are deep golden brown on both sides

While the cutlet is frying, add 2½ tbsp of sesame seeds and 1 pinch of salt to a mortar

Crush it with a pestle. The sesame mix is ready

Remove the cutlets and place on a cooling rack to drain the excess oil

Add salt to taste. The tonkatsu is ready

Slice the tonkatsu into pieces

Plate 1 cup of sliced cabbage for each tonkatsu

Drizzle 1 tbsp of tonkatsu sauce over the tonkatsu. Add ½ tbsp of japanese mustard

Spread the sesame mix over the plate. The tonkatsu platter is ready

Serve it and enjoy!