Pork tonkatsu

Cut the tenderloin on a hard bias into three pieces and butterfly each, cutting in from the thick side and opening it like a book.

Cover with plastic wrap and pound thin and even with a meat mallet or a heavy bottom fry pan.

Dry brine with kosher salt and rest 45 minutes.

Set up three stations: flour, eggs beaten with a pinch of salt and a splash of water, and panko.

Preheat the oil first, then coat in flour, egg and breadcrumbs and go straight into the oil at 375F, or the breading will pull away.

Fry three to five minutes, until brown.

Drain on a wire rack and sprinkle with salt while still warm.