Tonkatsu Parmigiana

Method

1. Warm the olive oil and sliced garlic in a 18 cm saucepan over medium-low heat for 2 min, until the garlic is pale gold. Add the tomatoes, oregano, a pinch of salt, the sugar and half the basil, torn. Simmer on the same heat for 12 min, stirring now and then, until thick enough that a spoon drawn across the bottom leaves a trail for a moment.

   Add in this stepExtra virgin olive oil 1 tbspGarlic cloves, thinly sliced 1Canned crushed tomatoes or passata 250 gDried oregano ½ tspSugar 1 pinchBasil leaves 3Salt 0 tsp

   medium-low heat

2. Pat the 2 pork chop(s) dry and cut through the sinew between fat and meat every 2 cm. Tap with the back of a knife to an even 1.2 cm and season with salt and pepper. Mix the finely grated Parmesan into the panko.

   Add in this stepBoneless pork loin chops, 1.2 cm thick 260 gSalt ½ tspBlack pepper 2 pinchPanko breadcrumbs 45 gParmigiano Reggiano, finely grated (for the crumb) 15 g

3. Dust the pork in flour and tap off the excess, dip in the beaten egg and press firmly into the Parmesan panko. Pour the oil into a 22 cm pot (no more than half full) and heat over medium heat for about 9 min to 170°C: a crumb dropped in should sink halfway and pop straight back up. Now heat the oven grill (broiler) to 250°C.

   Add in this stepPlain flour 2 tbspEggs, beaten 1Oil for deep-frying 1.2 L

   medium heat

4. Slide the pork in gently, away from you, in 1 batch(es). Leave it untouched for the first minute, turn once and fry over medium-high heat for 4 min in total per batch. The cheese makes it colour faster, so lift it out as soon as it is deep golden and stand it on a wire rack.

   medium-high heat

5. Lay the cutlets in an ovenproof dish and spoon the sauce down the middle in a stripe, leaving the crispy edges uncovered. Tear the mozzarella over the sauce and sprinkle with Parmesan. Put under the oven grill at 250 °C for 3 min, until the cheese melts, bubbles and browns in spots.

   Add in this stepFresh mozzarella (or grated mozzarella) 100 gParmigiano Reggiano (for the top) 10 g

   oven

6. Scatter over the remaining basil, slice 2 cm wide and serve straight away. Serve the leftover sauce for dipping, or toss it through pasta.

   Add in this stepBasil leaves 3