Make slits in the meat on the side with the back fat.
Sprinkle with a little salt and pepper.
Dredge in flour.
Coat in beaten egg. Everything up to this step follows the usual tonkatsu preparation method.
Repeat coating the meat with flour, egg, flour and then the egg again. (It's hard to take a photo of this step, so I apologize.
Coat the meat with plenty of panko. Let rest for at least 10 minutes to let the coating settle.
Fry on both sides in 170-180ºC oil!
Once fried, let it stand on its side to thoroughly drain the excess oil.
Story Behind this Recipe
I've always made tonkatsu this way. Sure, it increases the calorie count, but the coating is so thick and delicious.
Dip the meat in flour and eggs thrice!! When dipping in the coating, the meat may seem soggy, but will become crisp when fried, so coat it a lot. I recommend making your own panko by crumbling stale bread. It'll have a crunchy finish!