hello, i tried doing this recipe. It was delicious, but when i fried it in a pan, the panko batter sticked, and it made a mess. How do i prevent tonkatsu from sticking? Also, when i fry tonkatsu, what temperature must i fry it in the stove top (low, medium, or high)?

When I try to make katsu, the panko on the outside always browns quickly or even burns, but the inside is still uncooked. If I use a lower temperature, it just takes forever to brown, but still the meat is quite pink on the outside. I let them sit for about 5-10 minutes on a rack in hopes that they continue cooking, but still when I cut into them they are uncooked. I have been able to get them pretty much cooked using a low heat for the oil and cooking them for a long time until they are quite browned, and then I make katsudon with them so they get a little more cooking time when I cook them again with egg and onion. But still the meat never comes out white or even a pale pink, and the panko on the outside always gets very brown. What could I be doing wrong? I have been frying in a large, deep pan so that the chops do not touch the bottom of the pan. But it’s still a pan (it’s one I usually use for large stir-frys) and not a pot or frier or anything.