This is my take on the classic Japanese deep-fried pork cutlet called tonkatsu. I serve the tonkatsu in bite-size pieces on lettuce cups, making them the perfect starter or for entertaining. The tempura flour and panko breadcrumbs results in an extra crispy yet feather-light coating when fried. This is a great recipe to use up any off-cuts of pork meat, too.Freezing time: about 1 hour
Level of difficulty: medium