1. Raw materials are reserved.
2. Wash and drain the pork chops, make a knife mark, and pat them softly with the back of the knife.
3. Sprinkle salt and pepper with cooking wine, and marinate the pork chops for more than half an hour.
4. Coat the marinated pork chops with cornstarch.
5. Wrap the egg liquid.
6. Wrapped in breadcrumbs.
7. Put enough oil in the pot and fry the pork chops in the oil pot at about 175 degrees. Slowly fry them over medium and low heat until golden on both sides.
8. Put the fried pork chops on a kitchen paper towel and let them cool.
9. Cut into strips and drizzle chili sauce on the surface.
Tips:The heat of tonkatsu is the key to crispy pork cutlets, and the hot chili sauce can be replaced with other sauces.
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