The first thing I did was cut up the pork in preparation for breading it. Normally, in a japanese restaurant, you would get a piece of pork about the size of a small pork-chop, that was breaded all as one piece and then sliced up after it was cooked. Here, I have opted to make my tonkatsu more like a chicken finger type shape, for easier eating, and more yummy breading. Your mileage may vary on loving the yummy breading portion.
These pieces are roughly 1/2 an inch thick or so.
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