Crispy Japanese Tonkatsu with Cabbage Slaw

Ingredients

Instructions

1. 1 Prepare the pork by seasoning both sides with salt and pepper.
2. 2 Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. 3 Coat each pork chop in flour, shaking off any excess, then dip into the beaten eggs, and finally press into the panko breadcrumbs until thoroughly coated.
4. 4 Heat vegetable oil in a large skillet over medium-high heat.
5. 5 Fry each pork chop for 3-4 minutes on each side, or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
6. 6 For the cabbage slaw, combine cabbage and carrot in a bowl.
7. 7 In a separate small bowl, mix rice vinegar, sugar, salt, and sesame oil until the sugar dissolves.
8. 8 Pour the dressing over the cabbage and carrot, and toss to combine well.
9. 9 Serve the tonkatsu hot with a side of cabbage slaw.