Cheese Katsu

1. Cover pork/chicken cutlets with plastic wrap on both sides and flatten/pound until very thin.
2. Season cutlets with salt and pepper. Lay cutlets onto a plastic wrap and put cheese in the center. Roll up the meat to cover the cheese completely (*make sure not to overlap too much so that it cooks evenly later; you may cut any excess and make katsu nuggets*). Roll with plastic wrap and twist the ends to create a 'sausage shape'. Leave in the freezer for 30 minutes.
3. Mix 3 eggs, 4 tablespoons all-purpose flour, salt, and pepper together. The consistency should be slightly thick but still runny.
4. Prepare a mix of panko and parsley in a separate container.

**For Frying:**

5. Heat up oil in a shallow pan to 300-320°F (150-160°C).
6. Take out the meat from the freezer and unwrap the plastic. Dip in the egg mix and cover with panko.
7. Fry and flip the cheese katsu to make sure all sides are dark brown (flipping in quarters would be easiest and will cook it evenly). Place on a plate with paper towel after cooking.

**For Air Frying (instead of steps 4, 5, and 7 above):**

4. Toast panko on a dry pan until deep brown.
5. Omit heating oil.
6. Take out the meat from the freezer and unwrap the plastic. Dip in the egg mix and cover with the pre-toasted panko.
7. Air fry on 355°F (160°C) for 18 minutes.

**To Serve:**

8. Cut open long ways down the middle and top with fresh parsley. Dip with tonkatsu sauce.

**Personal "Not-So-Secret" Sauce (optional):**

Mix tonkatsu sauce, Kewpie mayo, and sriracha in a 1:1 ratio. Add half the ratio for soy sauce and sugar (e.g., if using 1 unit of tonkatsu, mayo, sriracha, use 0.5 units of soy sauce and sugar).