After many tries, finally found a Tonkatsu (aka Japanese pork Wiener Schnitzel) that works for me. The key is adding a table spoon of oil to the egg wash, and frying it twice at different temperatures.
- Pork tenderloin, cut 1 1/4 inch thick pieces. Most recipes call for pork chops, but using tenderloin here since I had some on hand.
- Use back of kitchen knife or tenderizer and flatten out pork to size of your hand. Around 4X4in ish size and ~1/4 in thick depending on how big the original tenderloin is and how thick you cut the pieces.
- Sprinkle salt and pepper on both sides.
- Lightly dredge it in plenty of flour, make sure it is all covered, pat out an excess.
- Beaten eggs with 1 tea spoon of oil added to make egg wash. Coat the pork pieces in it. 1 Egg will coat ~5 pieces.
- Panko it gently, don’t press into it. Make sure it is covered.
- Fry for 3 minutes in 300 degree oil to cook the meat.
- Take it out and let it rest for a couple of minutes.
- Turn up the temperature, fry again in 355 degrees about a minute or until golden brown. The 2nd frying makes it really crispy.
I used the Waring DF55 home fryer with corn oil for this recipe. I do have some refined olive oil that I will try next time to see if it makes a difference in taste since 355 is well below smoking point for both oils.
Twice fried on top of the cooling rack, 1st time fried bottom.
Finally got to eat.