Katsudon

• 4 pork loin cutlets
• 2 cupspanko
• 4 eggs
• 1 onion, sliced
• 2 cupscooked rice

Instructions

1. 1

   Pat the pork loin cutlets completely dry — moisture is the enemy of crisp.

2. 2

   Dredge in panko then eggs, pressing so the coating grips.

3. 3

   Heat 2 inches of oil to 350°F and fry in small batches so the temperature holds.

4. 4

   Fry until deep golden and cooked through, then drain on a rack — never paper towels.

5. 5

   Season with salt the second it leaves the oil and serve Katsudon hot.