Tonkatsu

Name: Tonkatsu
Ingredients: 4 boneless pork chops 3/4 inch thick, pounded to 1/2 inch thickness; 1 cup flour seasoned; 2 eggs beaten, seasoned; 1 cup panko breadcrumbs seasoned; canola oil As needed; 1/2 head green cabbage core removed, sliced thinly on a slicer; 1 carrots shredded; 4 cups white rice; Kewpie Mayonnaise As needed; tonkatsu sauce As needed; chinese mustard As needed

11 ingredients

4 steps

Ingredients

4 boneless pork chops 3/4 inch thick, pounded to 1/2 inch thickness
1 cup flour seasoned
2 eggs beaten, seasoned
1 cup panko breadcrumbs seasoned
canola oil As needed
1/2 head green cabbage core removed, sliced thinly on a slicer
1 carrots shredded
4 cups white rice
Kewpie Mayonnaise As needed
tonkatsu sauce As needed
chinese mustard As needed

Directions

1

1. Slice the boneless pork loin into 3/4 inch segments. Place the cutlets between two pieces of plastic wrap and pound evenly into 1/2 inch cutlets.
2

2. Set up a standard breading procedure of flour, eggs and panko. Bread each of the pounded pork chops, cover and refrigerate for at least 1 hour before frying.
3

3. Shallow fry the pork chops over medium heat for 3 minutes on one side and 2 minutes on the other until crispy and nicely browned. Remove from the pan onto a draining rack or paper towels.
4

Serve the tonkatsu cutlets alongside steamed white rice, finely shredded cabbage and carrot. Drizzle kewpie mayonnaise over the top of the cabbage salad and a swipe of Chinese mustard on the edge of the plate. Katsu sauce can be served in a small dish alongside or as a drizzle over the top of the dish.